Macaroni of Infinite Cheese
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The Macaroni of Infinite Cheese


  • 2 lbs dry macaroni noodles
  • 1/2 cup milk
  • 8 oz sour cream
  • 12 tbsp butter
  • 6 large eggs
  • 1 cup panko breadcrumbs
  • 8 oz cream cheese
  • 8 oz Parmesan grated
  • Salt and White Pepper to taste
  • 2 lbs or more if you feel the need of various cheeses, shredded


  • Preheat oven to 375 degrees.
  • Boil the noodles to al dente according to package directions and drain.
  • Return the noodles to a large pot over low heat and stir in butter in 1 tbsp chunks.
  • Stirring continuously, add in cream cheese, sour cream, eggs, salt, white pepper and milk.
  • Once the cream cheese has melted, add the shredded cheese and stir until the cheese is combined throughout. Add more milk if you are using drier cheeses or if the cheese seems to be clumping.
  • Spread macaroni into a baking dish (or 2).
  • Top with panko bread crumbs and Parmesan.
  • Bake for 30 minutes or until top is lightly browned.
  • Bask in cheesy goodness.