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.