Ingredients
16 ounces elbow macaroni (1 lb.)
4 ounces soft cream cheese
1/2 cup pasta water or normal tap water
1 "14 oz" can evaporated milk
2 large eggs
6 tablespoon butter
10 ounces mild cheddar cheese, shredded
20 ounces sharp cheddar cheese, shredded
10 ounces white cheddar cheese, diced
1/2 cup Parmesan cheese
½ teaspoon salt, optional
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon white/black pepper
1 pack Goya vegetable/salad seasoning
1 cup sour cream
1 teaspoon oil , for greasing the baking dish
METHOD
Fill a large pot with one gallon water and bring to a rapid boil
Add elbow macaroni with 1 teaspoon salt , Cook for 4 minutes.
Drain and rinse under cold running water to stop the pasta from cooking, set aside
Whisk eggs with milk until fluffy, set aside
Add the softened cream cheese with 1/2 cup water to a deep pot on medium to low heat and until almost melted, stirring constantly to prevent the cream cheese from burning
Add 6 tablespoon butter, Stir!
Add egg mixture and keep stirring constantly, you do not want the eggs to scramble
Add half of the shredded mild and sharp cheddar cheese, mix together
Add parmesan cheese, stir!
Add garlic powder, onion powder, vegetable seasoning, black or white pepper and keep stirring
If the sauce is getting to thick add a small amount of milk or water
Add sour cream and keep stirring
Add cook macaroni pasta to the cheese mixture. Mix!
Add an additional 1/4 cup sharp shredded cheese, Mix together.
Transfer half of macaroni mixture to the prepared baking dish, and layer with the white cubed cheddar cheese.
Pour remaining macaroni mixture on top
Sprinkle with leftover shredded cheese so as to cover the macaroni mixture
Bake uncovered for 30-35 minutes in a 350 degree oven or until golden/brown in color
Let cool/set for about 5 - 10 minutes before serving.
Enjoy!
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