Ingredients:

  • 1 cup macaroni noodles
  • 1 stick of butter cut into pieces
  • 1 cup shredded Colby cheese, Monterrey jack, cheddar (more for the top)
  • 1 cup Velveeta cheese (Shredded or cubed)
  • 1 12 oz can evaporated milk
  • 1/2 cup whole milk
  • 1 egg
  • 2 tablespoons sour cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Cooking spray

Directions:

Preheat oven to 375 degrees and grease a casserole pan with butter or a cooking spray. Set to the side. In a pot, cook macaroni noodles according to package directions until al dente.

Once noodles have been cooked and drained, immediately mix together with butter and cheeses and stir together in pan. In a medium sized bowl beat together evaporated milk, egg, and sour cream with a whisk until smooth. Add to pasta mixture and stir. Then add salt and pepper and mix everything together until well combined.

Slowly add whole milk into pasta mixture, whisking as you go. Top with mild cheddar cheese. Sprinkle a little paprika on top. Place in the oven and bake for 20 to 25 minutes until the cheese is melted and lightly brown.