16 oz Elbow macaroni, cooked

8 oz Cheddar, sharp

1 cup Cheddar cheese, mild

8 oz Colby & monterey jack cheese

1/2 cup Sour cream (Optional)

2 oz Cream Cheese (Optional)

1 lb Velveeta

1 cup Whole milk

3 Eggs

24 oz Evaporated milk

1 tbsp Granulated sugar

1 Salt

1 tbsp White pepper, ground

1 stick Butter

1 tsp  of olive oil

Cooking Spray

 

Preheat oven to 350 degrees. In a large pot, bring water to a boil. Add salt and olive oil, then cook elbow macaroni following the suggested package directions or until tender. Drain and transfer cooked pasta to oil sprayed dish. Set dish aside, while macaroni is cooking, mix both milks and eggs in large bowl. Add the butter, cheeses, (Cream cheese and sour cream are both optional) salt, pepper, and sugar, mixing until combined. Pour mixture over macaroni and stir thoroughly to combine (Using fold method vs. typical stirring method). Top with one cup mild cheddar cheese (Or go Crazy, it’s your world baby) . Bake for 45 minutes or until top is browned to preference. Allow to 25-30 minutes for dish to cool/settle. Kudos to the Chef to follow 😉