13” X 9" Baking pan
1 lb. box if elbow macaroni
2 lb. shredded extra sharp cheddar
8oz. block of cream cheese
½ cup of sour cream
1 10 ¾ oz can cheddar cheese soup
Milk—enough to make mixture loose and soupy
Milk, Salt & Pepper
Directions: Boil & Drain macaroni, add softened cream cheese, mixed with the ½ cup of sour cream, soup, 1 lb. of shredded cheddar, and eggs. Mix well, and add milk until mixture is loose and soupy.
Pour your mixture into baking pan. Sprinkle the remaining shredded cheese over top. Bake approximately one hour at 400 degrees, OR until browned on top.