Classic Creamy Oven-Baked Mac N' Cheese

• 3 cups elbow macaroni (cooked according to package directions)
• 1/2 cup butter (softened) or 1/2 cup margarine (softened)
• 2 cups shredded sharp cheddar cheese
• 2 cups shredded colby-monterey jack cheese
• 2 cups shredded Velveeta cheese (or 16oz. cut into pieces)
• 2 eggs (beaten)
• 1 (12 ounce) can evaporated milk
• 1 (8 ounce) container sour cream
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• optional** garlic and herb breadcrumbs (for topping)

1. Preheat oven to 350 degrees.
2. grease a 2 1/2 quart casserole dish.
3. cook macaroni according to package directions and drain.
4. in a large bowl or pot, pour in hot macaroni and add butter and all cheese, mix well.
5. with a wire whisk, beat together eggs, evaporated milk, sour cream, salt and pepper.
6. add to bowl/pot with macaroni and cheeses and mix well.
7. pour mixture into greased casserole dish.
8. (optional) sprinkle bread crumbs over top.
9. cover with foil.
10. place into preheated (350 degrees) oven for 50 to 60 minutes.
11. uncover the last few minutes just to toast the breadcrumbs on top.

elbow macaroni, butter, cheddar cheese, colbymonterey, velveeta cheese, eggs, milk, sour cream, black pepper, salt

Taken from www.food.com/recipe/classic-creamy-oven-baked-mac-n-cheese-525903 (may not work)