When it comes to this easy-to-make version of mac-and-cheese, it's the texture that makes Jerry a fan. "I like how the layers of pasta are soft at the bottom and crunchy on top," he says. Jessica advises using high-quality cheeses for the most gourmet results.SERVES 4
1½ cups grated sharp white Cheddar (6 oz.)
1½ cups grated sharp yellow Cheddar (6 oz.)
¾ cup 1% or 2% milk
½ cup reduced-fat sour cream
2 large eggs
1 bag (1 lb.) wide egg noodles
¼ cup dried bread crumbs
1. Heat the oven (with the oven rack in the middle) to 425° F. Fill a large pot with water. Place on the stove and turn the heat to high; bring to a boil. Place a colander in the sink. Coat the inside of a 2½-qt baking dish with cooking spray.
2. Grate the cheeses, place in a medium bowl, and mix together. (Protect your knuckles: Stop grating before the cheese block gets too small. Chop into small pieces with a knife instead.) In a large bowl, whisk together the milk, sour cream, and eggs.
3. Once the water is boiling, add the noodles; cook for 3 minutes. Drain into the colander and pass under cold running water to stop the cooking. Transfer the noodles to the large bowl with the sour cream mixture and stir. Add 2 cups of the grated cheese to the noodles; mix well. Using a silicone spatula, pour and scrape into the prepared baking dish. Add the bread crumbs to the remaining 1 cup cheese and toss together with your hands; sprinkle over the noodles. Bake until golden and crispy on top, 15 to 20 minutes.