original recipe for the two of us, but it would be MUCH easier to make only halved... so here's the halved recipe (with my tweaks). The reviews of the recipe had said to double the sauce... so this is the doubled sauce measurements:
Baked Mac and Cheese - serves 8-10
8 oz Elbow Macaroni (half a box generally)
1/2 cup evaporated milk (one tiny can will work)
8 oz sour cream (comes that way in the small container :-P)
1 tsp seasoned salt
1/2 tsp black pepper
1.5 cup shredded cheddar (I used colby and it was still yummy)
1/4 cup parmesan
(1/2 tbsp butter, melted) - I didn't use butter and it was still delicious.
1. Cook pasta according to package - al dente. Strain pasta and cool off pot slightly with cold water.
2. Mix milk, eggs, sour cream, season salt & pepper in cooled pasta pot (saves dishes!)
3. return pasta to pot, and add (or grate in) cheese (not the parmesean). FOLD IN the cheese to the pasta and milk mixture. Try stirring with figure 8's and don't expect the cheese to melt. DO NOT ADD HEAT. Once the cheese and milk and pasta are all mixed together, put it in a small glass dish. I used our round, straight walled pyrex.
4. Sprinkle the top with the parmesan, and if you want... drizzle the melted butter on top (it might make the parmesan crispier?)
5. Bake at 350* for 30 minutes or until the milk mixture thickens.
We all know by now (and if you don't, you will) that I don't measure well, and by well, I mean at all :-P. So I didn't really measure the cheese... I grated about... 4-6 oz in though probably? And then sprinkled a... bunch? of parmesan on top.
This mac and cheese could totally suffice as a meal. I never understood Mac and Cheese as dinner before... but I'd always imagined Kraft. This stuff was delicious, and I totally didn't have room for all my chicken 0:-P