INGREDIENTS
- 24 oz Elbow Macaroni
- 1 cups Whole Milk
- 1 cups Evaporated Milk
- ¼ cup Sour Cream
- 3 Eggs lightly beaten
- 1 stick Unsalted Butter
- 8 oz Velveeta Cheese cubed
- 8 oz Colby Jack Cheese
- 8 oz Sharp Cheddar
- 8 oz Mild Cheddar
- 6 oz Smoked Gouda
- 4 oz Gruyere
- 2 tbsp Seasoning Salt
- 1½ tsp Black Pepper
INSTRUCTIONS
- Preheat the oven to 375°F. Bring large pot of water to a boil and salt generously. Add in your elbow macaroni and cook until just al dente.
- Shred all of your cheeses and set aside. Freeze for 30 min to harden before shredding. Do not place it back in fridge while you wait, you want it to begin to melt when adding to your noodles.
- In a separate bowl whisk together your eggs, seasonings, evaporated milk, and whole milk.
- Drain your noodles and add them to a large bowl or pot. Mix in your butter and sour cream to coat the noodles.
- Begin to add some of your shredded cheeses and mix, making sure not to break your noodles. Slowly, add your milk and egg mixture and mix some more. Slowly alternate adding in more cheese and more milk.
- Once combined well, add your macaroni to a large baking dish and top with your remaining cheeses. Preferably sharp cheddar on top.
- Cover with foil and place in oven for 25 minutes. Remove foil and bake for an additional 10-15 minutes or until bubbly and browned to your liking.
- Remove from oven and let rest for 15 minutes before cutting into.
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