Description

Instead of serving your typical mac n cheese, jazz it up with this yummier, creamier recipe with four different cheeses.

Ingredients

• 1 lb. elbow macaroni
• 1 cu. whole milk
• 2 - 12oz. cans evaporated milk
• 3 eggs
• 1 cu. butter, small pieces
• ½ lb. Colby cheese, grated
• ½ lb. Monterey Jack cheese, grated
• ½ lb. sharp Cheddar cheese, grated
• 1 lb. Velveeta cheese, small chunks
• ½ cu. sour cream
• salt, to taste
• 1 tbl. white pepper
• 1 tbl. sugar
• 1 cu. grated mild Cheddar cheese

Steps

1. Preheat oven to 350° F. Grease a deep dish 9×13 pan with cooking spray. Set aside.
2. Bring a large pot of water to a boil. Add salt, and cook elbow macaroni according to package directions until tender. Drain, pour the noodles to the baking pan.
3. Combine milks and eggs in a large bowl. Whisk until thoroughly combined. Add butter, cheeses, sour cream, salt, pepper, and sugar, stir to combine.