Sweetie Pie's Mac & Cheese

• Vegetarian

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 24 oz Evaporated milk

• Pasta & Grains

  • 16 oz Elbow macaroni, cooked

• Baking & Spices

  • 1 tbsp Granulated sugar
  • 1 Salt
  • 1 tbsp White pepper, ground

• Dairy

  • 1 stick Butter
  • 8 oz Cheddar, sharp
  • 1 cup Cheddar cheese, mild
  • 8 oz Colby & monterey jack cheese
  • 1/2 cup Sour cream
  • 1 lb Velveeta
  • 1 cup Whole milk

Found on justapinch.com

Description

Ingredients

• 16 oz elbow macaroni, cooked
• 1 c whole milk
• 24 oz evaporated milk
• 3 eggs
• 1 stick butter, cubed
• 8 oz colby & monterey jack cheese, shredded
• 8 oz sharp cheddar, shredded
• 1 lb velveeta, cubed
• salt, to taste
• 1 Tbsp ground white pepper
• 1 Tbsp granulated sugar
• 1/2 c sour cream (optional)
• 1 c mild cheddar cheese, shredded (for top)

Directions

• 1Preheat oven to 350 degrees. 2Bring a large pot of water to a boil. Add salt and cook elbow macaroni according to pkg directions until tender. Drain and transfer cooked pasta to oil sprayed 10x14" pan or tall 9x13" dish. Set aside. 3While macaroni is cooking, mix both milks and eggs in large bowl. Add the butter, cheeses, (optional sour cream) salt, pepper, and sugar, mixing until combined. Pour mixture over macaroni and stir to combine. 4Sprinkle the top with one cup mild cheddar cheese. Bake for 45 minutes or until top is lightly browned.