Recipe(Mac and Cheese)

Ingredients

  • 8 to 10 ounces elbow macaroni
  • ½ cup whole milk
  • 1 (12-ounce) can evaporated milk
  • 2 eggs, lightly beaten
  • 1½ teaspoons white pepper
  • 1½ teaspoons granulated sugar
  • ½ teaspoon salt or to taste
  • ½ cup (1 stick) butter, cut into small pieces
  • 2 tablespoons sour cream
  • ½ pound Velveeta, cut into small chunks
  • 8 ounces shredded Colby-Jack cheese or 4 ounces Colby and 4 ounces Monterey Jack
  • 4 ounces shredded sharp cheddar cheese
  • 1 cup shredded mild cheddar cheese

 

Instructions

  • Preheat the oven to 350º. Bring a large pot of water to boil and then salt generously. Cook macaroni just shy of package directions, al dente. Drain well and place in a 9″ by 13″ baking dish or pan.
  • In the same pasta pot, whisk together whole milk, evaporated milk, eggs, salt, pepper, and sugar until combined. Pour mixture over cooked macaroni in pan.
  • Add butter, sour cream, Velveeta, Colby-Jack, and sharp cheddar cheeses. Stir to combine well and top evenly with shredded mild cheddar.
  • Bake for 35 to 40 minutes until bubbly and lightly browned on top. Let rest 10 minutes or so before serving. Enjoy!

I got the recipe from: https://thehungrybluebird.com/southern-baked-macaroni-and-cheese/