All Recipes Best Recipe Side Dish

Ingredients

1 tablespoon salt 1 (16 ounce) package elbow macaroni cooking spray ½ cup butter, cut into small pieces 2 (12 fluid ounce) cans evaporated milk 1 cup milk 3 eggs ½ cup sour cream 1 tablespoon white sugar 1 teaspoon ground black pepper salt to taste 2 (8 ounce) packages Colby-Jack cheese 1 ½ (8 ounce) packages processed cheese food (such as Velveeta®), cut into cubes 1 (8 ounce) package shredded Cheddar cheese

Nutrition Info

492.1 calories carbohydrate: 30.3 g cholesterol: 126.8 mg fat: 31.5 g fiber: 0.9 g protein: 22.5 g saturatedFat: 19.7 g servingSize: - sodium: 1131 mg sugar: 8.7 g transFat: : - unsaturatedFat: : -

Sprinkle salt into a large pot of water, bring to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
Preheat oven to 350 degrees F (175 degrees C). Grease a 4-quart baking dish with cooking spray.
Pour hot macaroni into the baking dish. Add butter, stir until melted.
Whisk evaporated milk, milk, eggs, and sour cream together in a large bowl. Season with sugar, pepper, and salt.
Sprinkle Colby Jack cheese, processed cheese food, and Cheddar cheese over macaroni. Pour milk mixture on top.
Bake in the preheated oven until top is lightly browned, 30 to 45 minutes.

1 4-quart casserole dish

Take to pot-lucks or gatherings. Can make the day before and reheat in a slow cooker.