Recipe courtesy of Cory Hardrict

Cory's Famous Mac and Cheese

  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 35 min
  • Yield: 8 to 10 servings
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1 stick (8 tablespoons) salted butter

4 blocks (8 ounces each) sharp cheddar cheese, such as Cracker Barrel, cut into 1-inch cubes 

1 egg 

1 teaspoon olive oil 

Pinch kosher salt 

1 pound elbow macaroni 

1 can cream of mushroom soup 

1/2 can evaporated milk, such as Carnation 

5 tablespoons sour cream 

8 ounces extra-sharp cheddar cheese, shredded 

1 cup crumbled butter crackers, such as Ritz 


  1. Preheat the oven to 375 degrees F. Bring a large pot of water to a boil.
  2. Melt the butter in a cast-iron skillet set over low heat¿it is very important that this step be on low heat! Add the cubed cheddar and melt until creamy, stirring constantly. Stir in the egg, taking care not to let it scramble.
  3. While the cheese is melting, add the olive oil and salt to the pot of boiling water. Add the pasta; cook for 10 minutes. Strain and return the pasta to the pot.
  4. Add the melted cheese and egg mixture to the cooked pasta, along with the cream of mushroom soup, the evaporated milk and the sour cream; stir, then add half of the cracker crumbs. Mix together until the pasta is well coated and the sauce comes together.
  5. Add half of the pasta mixture to a 9-by-13-inch baking dish and top with half of the shredded cheddar. Add the remaining half of the pasta, followed by the remaining shredded cheddar. Sprinkle the remaining cracker crumbs over the top. Bake for 40 minutes.
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