Ingredients
- 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 Colby cheese, grated
- ½ pound Monterey Jack cheese, grated
- ½ pound sharp Cheddar cheese, grated
- 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
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