Mountain Mac ‘n Cheese
Serves: 25–30
Prep & Cook Time: 1 hr 30 mins
🧀 Ingredients:
7 cups uncooked elbow macaroni
32 ounces (2 lbs) sharp cheddar cheese, shredded
32 ounces (2 lbs) mozzarella cheese, shredded
4 cups (1 quart) sour cream
4 cups (1 quart) Duke's mayonnaise
2 teaspoons salt (or to taste)
2 teaspoons black pepper (or to taste)
2 sleeves round buttery crackers (like Ritz), crushed
👩🍳 Instructions:
Preheat your oven to 350°F. Spray a large hotel pan (or two 4-quart baking dishes) with cooking spray.
Cook 7 cups of elbow macaroni to al dente according to the package directions. Drain thoroughly.
While the pasta cooks, combine in a very large mixing bowl:
2 lbs shredded sharp cheddar cheese
2 lbs shredded mozzarella cheese
4 cups (1 quart) sour cream
4 cups (1 quart) Duke’s mayonnaise
2 teaspoons salt (or to taste)
2 teaspoons black pepper (or to taste)
Stir the cooked macaroni into the cheese mixture and mix until fully coated.
Transfer to your prepared pan(s) and spread the mixture evenly.
If using two pans, divide evenly.
Top with 2 sleeves of crushed buttery crackers (e.g., Ritz).
Bake uncovered for 45 to 60 minutes, or until the top is golden and the cheese is melted and bubbly around the edges.
Begin checking at 45 minutes.
If baking in two smaller pans, the lower end of the time range may suffic