Nathan's Mac-n-Cheez

• 1 pound pasta, elbow macaroni
• 12 ounces evaporated milk 1 can
• 1 cup light cream (half&half)
• 3 large eggs
• 1 stick butter, unsalted chill in freezer for 15 minutes and then dice
• 1 cup sour cream
• 1 tablespoon sugar
• 1 teaspoon black pepper to taste
• 18 teaspoon kosher salt or to taste
• 1/2 pound colby cheese shredded
• 1/2 pound monterey jack cheese shredded
• 1/2 pound cheddar cheese shredded
• 1 pound velveeta cheese use real Velveeta, chill in freezer and dice

1. Preheat oven to 350F (180C).
2. Cook pasta according to package directions.
3. In a bowl combine the half and half, evaporated milk, sour cream, eggs, salt, pepper and sugar.
4. Whisk until thoroughly combined.
5. In a large bowl toss the Colby, Monterrey Jack and Cheddar, reserving enough to cover the dish just before cooking.
6. Add the remaining cheese (i. e. the Velveeta) and the butter and then fold in the cooked pasta.
7. Add the wet ingredients and stir to combine.
8. Transfer to a 9x13 pan (or a disposable half-size steam table pan which does quite nicely).
9. Sprinkle the reserved cheese on top and bake at 350F (180C) for 30 to 45 minutes, or until the top is lightly browned.

pasta, milk, light cream, eggs, butter, sour cream, sugar, black pepper, kosher salt, colby cheese, cheddar cheese, velveeta cheese

Taken from recipeland.com/recipe/v/nathans-mac-n-cheez-51399 (may not work)