INGREDIENTS
1 1/2 cups
crushed butter crackers (about 35 crackers) (recommended: Ritz)
2 cups
grated Cheddar, divided
4 tbsp
unsalted butter, melted, plus 2 tablespoons cold unsalted butter, cut into pieces
4 cups
cooked elbow macaroni (about 8 ounces uncooked), drained and kept hot
2
large eggs, beaten
1/2 cup
milk
1/4 cup
sour cream
1/4 tsp
salt