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J Dub's Macaroni and Cheese - J Dub By Design™

J Dub’s Macaroni and Cheese


My macaroni and cheese will always been on your summer menu.  It is the perfect side dish for BBQ’s and pool parties.


  • 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 (buttermilk is excellent as well)

  • 1/2 teaspoon dry mustard

  • 2 teaspoons kosher salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon granulated garlic

  • 1  10 3/4 ounce can cheddar cheese soup

  • paprika (to sprinkle over top before baking)


  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. Add spices and stir.
  10. After you have mixed everything together, grease a 9X13 casserole.
  11. Optional – sprinkle with paprika.
  12. Pour pasta into the casserole dish and bake at 350 degrees until hot and bubbly – approximately 20-25 minutes.


  • If doubling for a large crowd, double all ingredients except eggs.  Leave egg count at 4.
  • This dish may be made the day before and refrigerated overnight.  Remove from fridge an hour before baking.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: side dishes
  • Cuisine: American

Keywords: macaroni and cheese