Just like your grandmother might have made. Maybe. Possibly. Probably not.
- 8 oz elbow macaroni noodles
- 4 tbsp salted butter (diced)
- 8 oz Velveeta (diced)
- 1 C colby cheese (shredded)
- 1 C monterrey jack cheese (shredded)
- 1 C sharp cheddar cheese (shredded)
- 2 tbsp sour cream
- 12 oz evaporated milk
- 1/3 C heavy cream
- 1 egg
- 1/2 tsp granulated sugar
- 1/2 tbsp seasoned salt
- 1/2 tsp ground mustard
- 1/4 tsp cayenne pepper
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp white pepper
- 1/2 tbsp cracked black pepper
- 1/4 tsp ground nutmeg
- Grease your 8×8″ square dish and preheat the oven to 350º.
- Grate your cheeses and combine together in a large bowl. Cut your butter and velveeta into small cubes. Place the butter, velveeta, and half of the shredded cheeses in the prepared dish.
- On your stovetop, cook your macaroni in salted water according to the package directions, just past al dente. While the noodles are boiling, prepare your custard.
- In a large bowl, whisk together the evaporated milk, cream, sour cream, egg, sugar, and all seasonings except paprika. Beat until totally combined, with no streaks of egg.
- Immediately after draining them, dump the hot noodles into the baking dish. Stir together, letting the noodles start to melt the cheeses. Spread everything around as evenly as possible.
- Sprinkle on a thin layer of cheese, then pour the custard over it The liquid should come just to the top of the noodles. Sprinkle on another layer of cheese, then paprika.
- Bake for 40-45 minutes, or until browned to your liking. Let sit for at least 10 minutes before serving. I’m for real: let it sit. At LEAST ten minutes!
- Category: Side Dish