Cory's Mac N Cheese - Home Cooked Recipe #74

I was watching the Cooking Channel recently and Tia Mowry was cooking with her husband Cory.  He made this AMAZING looking mac n cheese and I just knew I had to make it.  I only made one swap from the original recipe, and that was to trade the cream of mushroom soup for cheddar soup (I use Campbell's condensed).  Also, I do not put olive oil in my pasta cooking water, but you can do that if it makes you happy. It came out soooooooo good... This will be my go-to mac n cheese recipe from now on.  You can find the original recipe HERE.  Trust me, it's a LOT of cheese but it is worth it.

Cory's Mac And Cheese

Ingredients:

• 1 stick butter
• 32 oz block cheddar cheese, cubed (you may have to get 4 8oz or 2 16oz)
• salt
• 1 egg
• 16 oz elbow macaroni
• 1 can condensed cheddar soup (or cream of mushroom)
• 1/2 can evaporated milk
• 6 oz sour cream
• 8 oz shredded cheddar
• 1 cup crumbled butter crackers (I used Ritz)

Directions:
Preheat oven to 375.
Cook elbow macaroni according to package directions.

Meanwhile, melt butter in a large pan over LOW heat.  Add cubed cheddar and stir constantly until cheese is melted and mixture is creamy.  Add egg.  Once pasta is finished cooking, stir cheese/butter/egg in to pasta.  Add in soup, milk, and sour cream.  Stir well.  Fold in half the butter crackers. Put half of pasta in a greased baking dish (9x13).  Sprinkle on half of the shredded cheddar.  Pour on remaining pasta.  Sprinkle with remaining cheddar and the rest of the butter crackers (I like to spray the top with a bit of cooking spray).  Bake for 40 minutes.
Enjoy!