Similar to something your granny would have made. Maybe. Possibly. Most likely not.
elbow macaroni noodles, 8 oz
4 tbsp butter (salted) (diced)
Velveeta 8 oz (diced)
1 pound of Colby cheese (shredded)
1 pound Monterrey jack (shredded)
1 pound sharp cheddar (shredded)
sour cream, 2 tbsp
evaporated milk, 12 oz
1/3 gallon of heavy cream
a single egg
1/2 teaspoon sugar (granulated)
seasoned salt (1/2 tbsp)
1/2 teaspoon mustard powder
cayenne pepper, 1/4 tsp
1 teaspoon onion powder
1 teaspoon powdered garlic
paprika, 1/2 teaspoon
1 teaspoon of white pepper
1/2 teaspoon black pepper, cracked
a quarter teaspoon of nutmeg, ground
Preheat the oven to 350°F and grease an 8-inch square baking dish.
In a large mixing bowl, grate your cheeses and blend them. Butter and Velveeta should be cut into tiny pieces. In the prepared dish, combine the butter, Velveeta, and half of the shredded cheeses.
Cook your macaroni in salted water on the stovetop until it’s just past al dente, as directed on the package. Then, prepare your custard while the noodles are cooking.
Whisk the evaporated milk, cream, sour cream, egg, sugar, and all ingredients except the paprika in a large mixing basin. Using an electric mixer, beat until thoroughly mixed and streaks of egg are no longer visible.
Dump the hot noodles onto the baking dish as soon as they’ve been drained. Stir everything together, allowing the cheeses to melt over the noodles. Distribute everything as equally as possible.
Place a thin layer of cheese on top, then pour the custard on top. The liquid should only come halfway up the noodles. Another layer of cheese is added, followed by paprika.
Bake for 40-45 minutes, or until desired browning is achieved. Allow for at least 10 minutes of resting time before serving. Let it sit, I’m serious.
You’ll have to shred the cheese yourself. It does make a difference.
I recommend stacking the Velveeta, noodles, and butter with the shredded cheeses before pouring on the custard if you wish to double the recipe. As in lasagna.