Ingredients

The following ingredients have 6 Servings
  • 16 Ounces Elbow Macaroni
  • 3 1/2 Cups Sharp Cheddar Cheese (shredded (reserve 1 cup for topping))
  • 1/4 Cup Butter (softened)
  • 1 1/2 Cups Milk (whole or 2%)
  • 3 Eggs (beaten)
  • 1/2 Cup Sour Cream
  • 1/2 Teaspoon Salt
  • 16 Ounces Elbow Macaroni (see note)
  • 7 Tablespoons Butter (melted)
  • 2 Cups Heavy Cream
  • 1 Cup Half and Half (or whole milk)
  • 2 Large Eggs (whisked in a bowl)
  • 3 Tablespoons Sour Cream
  • 1 1/4 Teaspoon Season Salt (see note)
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 16 Ounces Colby Jack Cheese (shredded, Tillamook works best)
  • 8 Ounces Monterey Jack Cheese (shredded)
  • 8 Ounces Sharp Cheddar Cheese (shredded)

Instruction

  • Preheat oven to 350 degrees and spray a 9x11" casserole dish.
  • Cook the macaroni per package instructions.
  • Place the pasta in a large bowl and while still hot and add 2 1/2 cups cheese and butter.
  • In a medium bowl, combine the remaining ingredients, whisking to combine, and add to the macaroni mixture.
  • Pour macaroni mixture into a casserole dish, top with remaining 1 cup of cheese and bake for 30 to 45 minutes.
  • Serve immediately.