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8 to 10 ounces elbow macaroni
½ cup whole milk
1 (12-ounce) can evaporated milk
2 eggs, lightly beaten
1½ tsp. white pepper
1½ tsp. granulated sugar
½ tsp. salt or to taste
½ cup (1 stick) butter, cut into small pieces
2 tbsp. sour cream
½ pound VELVEETA®, cut into small chunks
8 oz shredded Colby-Jack cheese or 4 oz Colby
4 oz Monterey Jack
4 oz shredded sharp cheddar cheese
Preheat oven to 350°F. Bring a large pot of water to boil and then salt generously. Cook macaroni per al dente package directions. Drain and place in a 9″ by 13″ baking dish or pan.
In the same pasta pot, whisk together whole milk, evaporated milk, eggs, salt, pepper, and sugar until combined. Pour mixture over cooked macaroni in pan.
Add butter, sour cream, VELVEETA®, colby-jack, and sharp cheddar cheeses. Stir to combine well and top evenly with shredded mild cheddar.
Bake for 35 to 40 minutes until bubbly and lightly browned on top. Let cool for 10 minutes before serving.
