4 cups elbow macaroni
1 cup sour cream (no substitutes)
2 cups hoop cheese, shredded
1/2 cup milk
2 tbsp. butter
1 egg, beaten

Cook and drain macaroni. Cool by mixing in milk and butter first. Then add sour cream and cheese, then egg. Save some cheese for topping. Put in casserole dish, top with cheese and bake at 425°F until bubbly.