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- Preparing Time: 58 minutes
- Total Time: -
- Served Person: 16
- 1 tablespoon white sugar
- salt to taste
- 1 tablespoon salt
- 1/2 cup sour cream
- 1 cup milk
- cooking spray
- 1 teaspoon ground black pepper
- 3 eggs
- 1 (16 ounce) package elbow macaroni
- 1/2 cup butter, cut into small pieces
- 2 (12 fluid ounce) cans evaporated milk
- 2 (8 ounce) packages colby-jack cheese
- 1 1/2 (8 ounce) packages processed cheese food (such as velveeta®), cut into cubes
- 1 (8 ounce) package shredded cheddar cheese
- Carbohydrate 30.3
- Cholesterol 127
- Fat 31.5
- Protein 22.5
- Sodium 1131
- Calories 492 calories;
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.
