INGREDIENTS
3
Eggs
24 oz
Evaporated milk
16 oz
Elbow macaroni, cooked
1 tbsp
Granulated sugar
1
Salt
1
Topping
1 tbsp
White pepper, ground
1 stick
Butter
8 oz
Cheddar, sharp
1 cup
Cheddar cheese, mild
8 oz
Colby & monterey jack cheese
1/2 cup
Sour cream
1 lb
Velveeta
1 cup
Whole milk