1 pound elbow macaroni 1 cup whole milk 2 12-ounce cans evaporated milk 3 eggs 1 cup butter, cut into small pieces ½ pound grated Colby ½ pound grated Monterrey Jack ½ pound grated sharp Cheddar 1 pound Velveeta cheese, cut into small chunks ½ cup sour cream Salt, to taste 1 TB white pepper 1 TB sugar 1 cup grated mild Cheddar cheese for the topping
1 pound elbow macaroni 1 cup whole milk 2 12-ounce cans evaporated milk 3 eggs 1 cup butter, cut into small pieces ½ pound grated Colby ½ pound grated Monterrey Jack ½ pound grated sharp Cheddar 1 pound Velveeta cheese, cut into small chunks ½ cup sour cream Salt, to taste 1 TB white pepper 1 TB sugar 1 cup grated mild Cheddar cheese for the topping