The day I saw this recipe on TV, I made it on the very same day. And I never regretted. Some of the ingredients listed below might raise some eyebrows (cream of mushroom soup, wha??) but you have to trust me on this. If you want to make this Ultimate Baked Mac and Cheese, do not be tempted to substitute any ingredients. I tried omitting sour cream once and while my Mac and Cheese tasted good, it was not great.
This dish definitely belongs to the department of guilty pleasure food so in my opinion, Friday would be the best day to reward everyone with this incredibly delicious cheesy pasta.
1 stick (110 g) salted butter
400 g shredded cheddar
1 can cream of mushroom soup
1 egg – slightly beaten
½ can evaporated milk
5 tbsp sour cream
1 cup cheese crackers – crumbled into fine bits
1 packet (450 g) elbow or fusilli pasta
Pinch of salt and pepper
More shredded cheese for topping
Recipe adapted from: Cooking Channel TV
Preheat oven to 210°C/425°F.
Bring a large pot of water to boil and add in generous amount of salt. The pasta water should taste briny.
Add in pasta and cook 2 mins less from the stated time on the package.
While waiting for the pasta to be done, melt butter and cheddar cheese in a large pan over low heat. Keep stirring until cheese is well melted. It might take about 10 mins.
Add in beaten egg and stir quickly to avoid scrambling the egg. Turn off heat and set aside.
Drain pasta reserving one cup of pasta water. Put the pasta back in the pot.
Add warm cheese along with cream of mushroom, sour cream, evaporated milk and half of the crushed crackers into the pot of pasta. Mix well with a spatula.
Pour half of the pasta into a lightly greased 9 x 13 inch baking dish and top with half of the shredded cheese.
Pour the rest of the pasta in and top with the remaining cheese and crushed cracker.
Bake in preheated oven for 15 mins or until the cheese on top is nicely melted.