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Southern Baked Mac & Cheese

Southern Baked Mac & Cheese 2 cups (uncooked) elbow macaroni cooked and drained well 16oz sharp cheddar cheese - shredded 8oz colby jack cheese - shredded 4oz muenster cheese - cubed small 1 large egg 1/3 cup sour cream 1 tsp ground mustard 1 tsp salt ¼ tsp pepper 2 large (12oz) cans evaporated milk ½ cup whole milk or Half and Half #southerncooking Boil elbow pasta for 9 minutes and drain well Return pasta to the pot cooked in and set on a LOW burner. Add all but 1 cup of the shredded cheeses to pot In a separate bowl, whisk together sour cream, eggs, milks, and spices to form a custard. Fold custard mixture into pasta and cheese. STIR WELL to avoid the egg from scrambling. Once custard is incorporated with the pasta mixture, remove from the stove and turn out into a greased 9x13 casserole dish. Bake covered with foil for 25 minutes. Take out and remove foil. Return to the oven and bake for an additional 20-25 minutes until just set in the middle and the edges start to brown. Top with remaining cup of shredded cheese blend and broil on LOW until browned (to your liking) and bubbly. Let rest for 10-15 minutes for serving. #southerncooking #macaronirecipe #bakedmacaroni