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Farmview Market Macaroni & Cheese

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30-45 min






1 lb. Field Day elbow macaroni

2 cups Andrew & Everett sharp shredded cheese, shredded (save 1 cup for topping)

1 cup jack cheese, shredded

1 cup Rock House Creamery Whole Milk

1/2 cup sour cream

1/2 stick butter, cut into small pieces       

3 Southern Swiss eggs


  • Preheat oven to 350F.
  • Cook elbow macaroni according to package directions. Drain well.
  • In a large mixing bowl, add drained pasta and 1 cup each of sharp cheddar and jack cheese.
  • In a separate bowl, whisk together milk, sour cream, butter, and eggs. Add to the macaroni mixture and mix well.
  • Add mixture to a 3qt (9" x 13.5" inch) baking dish.
  • Top with reserved 1 cup shredded cheddar cheese.
  • Bake for 35-45 minutes, until eggs have set.