8 ounces sharp cheddar, shredded (Steve added some sort of wine cheese that is yet unknown)
1 pound Velveeta, cubed
- salt, to taste
1 tablespoon ground white pepper
1 tablespoon granulated sugar
1/2 cup sour cream (optional)
TOPPING
1 cup mild cheddar cheese, shredded (for top)
Directions:
Preheat the oven to 350 degrees.
Bring a large pot of salted water to a boil. Cook elbow macaroni according to pkg directions until tender. Drain.
While macaroni is cooking, mix both types of milk and eggs in a large bowl. Add the sour cream, salt, pepper, and sugar, mixing until combined. Pour over the macaroni and stir.
Stir in the cheese and butter.
Transfer cooked pasta to an oil sprayed 10x14" pan or tall 9x13" dish. Set aside.
Sprinkle the top with one cup of mild cheddar cheese.
Bake for 45 minutes or until the top is lightly browned.