Ingredients
3 cups chicken broth
1 ½ lb. elbow noodles
½ stick of butter
For the custard
3 cups of heavy whipping cream
1 egg
¼ cup sour cream
1 can Campbell's cheddar cheese (optional)
For the cheese
¼ cream cheese
1 cup Sharp cheddar
1 cup Mild Cheddar
1 cup Monterey & Colby jack
½ cup of Gouda
For the seasonings
1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. Kosher salt and pepper; to taste
Directions
Step 1
Preheat oven on 375. Boil noodles in chicken broth for about 6 minutes.
3 cups chicken broth
lb. elbow noodles
Step 2
For the Custard
Step 1
To a bowl add 3 cups of heavy whipping cream, 1 egg, Campbells soup mix, and 1/4 cup sour cream in a bowl to make the custard.
3 cups of heavy whipping cream
¼ cup sour cream
1 can Campbell's cheddar cheese (optional)
1 egg
Step 2
Place the cooked noodles in a large bowl, then add the seasonings, cream cheese, butter, and custard. Mix everything together until it's combined.
1 tsp. Kosher salt and pepper; to taste
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. smoked paprika
¼ cream cheese
Step 3
Add 1 1/2 cup of the mixed cheeses listed in the ingredients section. Mix everything together until it's combined.
1 cup Monterey & Colby jack
1 cup Mild Cheddar
1 cup Sharp cheddar
½ cup of Gouda
Step 4
For the Cheese
Step 1
Add half of the macaroni mixture into the baking dish. Sprinkle the remaining of cheese blend over the noodle mixture, then add another layer of pasta. ( Repeat if needed)
Step 2
Bake the dish in the oven for about 30-40 minutes. Then, broil it for 5 minutes. After that, let it rest for at least 10 minutes so the cheese can firm up.
Step 3
Serve and Enjoy!
