Sweetie Pie’s Mac and Cheese
1 pound elbow macaroni prepared according to package directions
8 ounces butter cut into small pieces
2 tablespoons sour cream
1/2 pound Colby cheese shredded
1/2 pound Monterey Jack cheese, shredded
1/2 pound sharp cheddar cheese, shredded
1 pound Velveeta cheese, cut into small chunks
1 cup whole milk
24 ounces evaporated milk
1/2 teaspoon salt or to taste
1 tablespoon white pepper
1 tablespoon sugar
1 cup shredded American cheese
Preheat the oven to 350°F.
Place the prepared macaroni, butter, and sour cream into a 9×13-inch casserole dish along with the Colby, Monterey Jack, cheddar, and Velveeta cheeses. Mix well.
In a large mixing bowl, whisk the eggs, milk, and evaporated milk until thoroughly combined.
Pour the egg mixture over the pasta and season with salt, white pepper, and sugar. Toss to combine.
Sprinkle the American cheese over the macaroni.
Bake for 30 to 45 minutes, until lightly golden brown.