Ingredients
- 16 ounces elbow macaroni, dry, small (2 cups)
- 2 1/2 teaspoons salt, divided
- 5 tablespoons butter, divided
- 12 ounces evaporated milk (1 can)
- 4 ounces sour cream, (1/3 cup)
- 2 eggs, beaten
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 4 tablespoons light cream (half-and-half)
- 2/3 pound sharp cheddar cheese, shredded, divided (about 2 1/2 cups)
- 1/3 pound Colby jack cheese, shredded (about 1 1/4 cups)
- 1/2 pound Velveeta, cut in cubes
How to Make
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Step 1: Preheat the oven to 375 degrees F.
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Step 2: Meanwhile, bring 6 cups of water to a boil in a pot and add 1 teaspoon salt.
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Step 3: Add the macaroni and cook until al dente.
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Step 4: Drain noodles in a strainer and rinse with cold water to cool.
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Step 5: Grease a 13-by-9-inch baking dish with 1 tablespoon of the butter.
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Step 6: Combine the evaporated milk, eggs, sour cream, remaining salt, pepper and cayenne pepper in a mixing bowl and whisk to mix well.
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Step 7: Pour the cooked macaroni into the prepared baking dish.
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Step 8: Stir in the evaporated milk mixture.
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Step 9: Dot with the remaining butter cut into cubes and stir in half the cheddar and all the Colby jack. Distribute the cubes of Velveeta around the noodles.
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Step 10: Stir it all up well while adding the milk.
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Step 11: Pack it down into the dish and sprinkle the remaining cheese over the top.
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Step 12: Bake for 20 to 25 minutes until the cheese is melted.
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Step 13: Place under the broiler about 5 minutes until it’s starting to brown in spots.
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Step 14: Let stand 15 minutes before serving.
We hope you enjoy this recipe!
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