2 cups dry, small elbow macaroni
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon white-colored pepper
1 12-ounce can evaporated milk
two to three tablespoons sugar
2 eggs
1/3 cup sour cream
two tablespoons butter
two tablespoons margarine
Pepper
1/2 pound cubed Velveeta
1/3 pound feather shredded sharp Cheddar cheese
1/3 pound feather shredded Colby Jack
4 tablespoons dairy
1/3 pound fancy shredded mild cheddar cheese (for topping)
Bring 6 glasses of water to some boil add 1 tablespoon of salt. Add macaroni noodles and prepare to al dente. Drain in strainer and run cold water over noodles for any couple of minutes to create the high temperature lower.
Preheat oven to 375F. Grease a 3-quart casserole dish with butter. Combine evaporated milk, sugar, eggs and sour cream inside a mixing bowl and whisk completely. Add macaroni to casserole dish. Stir in evaporated milk, egg and cream mixture. Mix completely. Add butter, margarine, pepper, Velveeta cubes, sharp Cheddar and Colby jack cheeses. Mix well while adding dairy. Pack lower mixture into casserole dish and top with fancy mild cheese.
Bake for 25-25 minutes or until cheese is melted and lightweight brown.