Ingredients-
1 pound elbow macaroni
1 cup whole milk
2 12-ounce cans evaporated milk
3 eggs
1 cup butter, cut into small pieces
½ pound Colby cheese, grated
½ pound Monterey Jack cheese, grated
½ pound sharp Cheddar cheese, grated
1 pound Velveeta cheese, cut into small chunks
½ cup sour cream
Salt, to taste
1 TB white pepper
1 cup grated mild Cheddar cheese for the
topping
Instructions-
Heat oven to 350° F. Prepare a deep sided 9×13
pan by coating with cooking spray. Set aside.
Bring a large pot of water to a boil. Add salt,
and cook elbow macaroni according to package
directions until tender. Drain and transfer the
macaroni noodles to the baking pan.
While the macaroni is cooking, combine the
milks and eggs in a large bowl. Whisk until
thoroughly combined. Add the butter, cheeses,
sour cream, salt, pepper, and sugar and stir to
combine. Pour over the macaroni and stir to
combine. Top with the grated mild Cheddar
cheese.
Bake for 30 to 45 minutes or until the top is
lightly golden brown
Originally Submitted
9/22/2014
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