INGREDIENTS
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16 oz elbow macaroni, cooked
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1 c whole milk
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24 oz evaporated milk
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3 eggs
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1 stick butter, cubed
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8 oz colby & monterey jack cheese, shredded
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8 oz sharp cheddar, shredded
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1 lb velveeta, cubed
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salt, to taste
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1 Tbsp ground white pepper
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1 Tbsp granulated sugar
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1/2 c sour cream (optional)
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TOPPING
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1 c mild cheddar cheese, shredded (for top)