Rating: 5 stars 4.8
28 Ratings
  • 5 star values: 25
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Take to pot-lucks or gatherings. Can make the day before and reheat in a slow cooker.



Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Sprinkle salt into a large pot of water; bring to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 4-quart baking dish with cooking spray.

  • Pour hot macaroni into the baking dish. Add butter; stir until melted.

  • Whisk evaporated milk, milk, eggs, and sour cream together in a large bowl. Season with sugar, pepper, and salt.

  • Sprinkle Colby Jack cheese, processed cheese food, and Cheddar cheese over macaroni. Pour milk mixture on top.

  • Bake in the preheated oven until top is lightly browned, 30 to 45 minutes.

Editor's Note:

Nutrition data for this recipe includes the full amount of salt for boiling the pasta. The actual amount of salt consumed will vary.

Nutrition Facts

492 calories; protein 22.5g; carbohydrates 30.3g; fat 31.5g; cholesterol 126.8mg; sodium 1131mg. Full Nutrition