1 pkg elbow mac
1 cup evaporated milk
4 extra lg eggs (I used 4 lg)
1 (16oz) container sour cream
2 t seasoned salt
2 t ground black pepper
2 cups Cheddar cheese
2 cups Cheddar-Monterey cheese blend
6 slices processed cheese OR 6 oz processed cheese
1/2 cup melted butter
Preheat oven to 350* (175C) Spray 9x13 baking dish with cooking spray.
Cook elbow mac to al dente. Approximately 8 minutes.
Pour noodles into dish after well drained.
Beat eggs, sour cream, seasoned salt, & pepper on low until smooth. Add condensed milk, blend 10 seconds. Mixture should look like this when you are finished:
Stir in Cheddar cheese & Cheddar-Monterey cheese. Mixture will look like this:
******** Upon finishing the recipe I am going to recommend that you melt the cheese with the evaporated milk THEN add it to the egg & sour cream mixture**********
Pour over macaroni and mix well.
Put torn apart processed cheese over top.
Drizzle with butter. Pay close attention to the sides.
Bake 30-40 minutes until cheese is bubbling and starting to brown.