J Dub’s Macaroni and Cheese is a crowd pleaser. I make this for summer barbecues, Sunday dinners, Holiday side dishes, pot luck dinners….you name it. Also, try it with J Dub’s Brisket in the Oven. You can not go wrong with this comfort food.


16 ounces elbow macaroni

1 stick butter

8 ounces grated sharp white cheddar ( I use Tilamook)

4 eggs

1/2 cup sour cream

8 ounces cream cheese, softened

1 cup whole milk

1/2 teaspoon dry mustard

2 teaspoons kosher salt

1/2 teaspoon black pepper

1/2 teaspoon garlic salt

1  10 3/4 ounce can cheddar cheese soup


  1. First, preheat oven to 350 degrees Fahrenheit.
  2. While oven is heating, bring heavily salted water to boil.
  3. Next, add pasta and cook according to package directions.
  4. After cooking pasta, drain it and then return to pot.
  5. Meanwhile, melt butter and cheeses (soup, shredded white cheddar, and cream cheese) on low in a sauce pan.
  6. Once cheeses and butter has melted, add this sauce to the pasta and stir.
  7. Next, stir the milk and sour cream into the past mixture.
  8. Beat eggs and add to pasta mixture.  If pasta mixture is still too warm, add a small amount of the warm pasta mixture to the beaten eggs to bring eggs to the temperature of the pasta.   Then add the beaten egg mixture to the pasta pot.
  9. Finally, Add spices and stir.
  10. After you have mixed everything together, grease a 9X13 casserole.
  11. Lastly, pour pasta into the casserole dish and bake at 350 degrees until hot and bubbly.  Approximately 20-25 minutes.


#1 The casserole dish in the photos above shows double recipe.  If doubling for a large crowd, double all ingredients except eggs.  Leave egg count at 4.

#2  This dish may be made the day before and refrigerated overnight.  Remove from fridge an hour before baking.

#3 Finally……And, to finish out your summer bbq, try J Dub’s Southern Peach Pecan Cobbler! You can not go wrong!