2 cup dry elbow macaroni
4 cup shredded Triple Cheddar Cheese blend, divided [*see cook’s note]
2 cups whole milk
1 [10¾ oz] can cheddar cheese soup
⅔ cup soft easy melting cheese
½ cup sour cream
4 Tbsp melted butter
2 large eggs
1 tsp ground mustard
½ Tsp salt
½ Tsp white pepper
Preheat the oven to 350°F and spray a 9 x 13 inch baking dish with cooking spray.
In a medium size pot, boil the elbow macaroni in salted water until al dente Drain well.
In a blender, blend together the milk, sour cream, cheddar cheese soup, cheez whiz, eggs, melted butter, white pepper, ground mustard, and salt. You can also do this by hand with a whisk.
Layer one-half of the cooked macaroni in the bottom of the baking dish. Sprinkle with 2½ cups of shredded cheddar cheese.
Spread the last of the cooked elbow macaroni over the cheese layer.
Pour the creamy sauce evenly over the macaroni. Sprinkle the remaining cheese on top.
Dot the top with butter just before baking.
Bake for 40 minutes until golden and bubbly. Serve hot.
The cheese I used is a blend of mild, medium and sharp cheddar cheese. Any combination of cheese will work in