INGREDIENTS
1 lb
elbow macaroni
1 cup
whole milk
24 oz
evaporated milk
3
eggs
1 cup
butter
1/2 lb
colby cheese
1/2 lb
monterey jack cheese
1/2 lb
sharp cheddar cheese
1 lb
velveeta cheese
1/2 cup
sour cream
1 serving
salt
1 TB
white pepper
1 TB
sugar
1 cup
mild cheddar cheese