This ain't your momma's Kraft Macaroni and Cheese. I've tried several recipes to find an authentic one that even black folks love. I put a few different things together to make this one my own! I was conflicted as to whether or not I was going to share this one, but here it is...1 lb. large elbow macaroni
1/2 lb. sharp cheddar, cubed
1/2 lb. colby, cubed
1/2 lb. monterrey, cubed
1/2 lb. Velveeta, cubed
1/2 cup butter
1/2 cup sour cream
1-5 oz. can evaporated milk
salt and pepper to taste
Preheat oven to 400 degrees!
Boil macaroni. While it's boiling, mix; cheeses, evaporated milk, butter, salt and pepper in a large microwave safe bowl. Place in the microwave on high for 2 minutes. Take out and stir. Put back in the microwave for another minute, take out and stir. Continue this step until all of the ingredients are mixed well. Mixture will be thick and look a lil' rubbery. When you take it out, stir in the sour cream.
Drain the macaroni. Place in a rectangle casserole dish or disposable foil pan. The foil pan is much easier to work with, no clean up. :) Pour the cheese mixture over the macaroni. Make sure to stir and coat all the macaroni. Cover the top with your favorite shredded cheese. I always use the 2 cheese blend of monterrey and cheddar. Bake at 400 degrees for 20 minutes or until the cheese on top turns golden brown at some spots.
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