Cheesy Baked Mac and Cheese

Ingredients

• Makes 8-10 servings
• 3 cups dried elbow macaroni (6 cups cooked)
• 1/3 cup grated Cheddar cheese
• 1/3 cup grated Swiss cheese
• 1/3 cup grated Jack cheese
• 1/3 cup grated Colby cheese
• 1/3 cup grated Muenster cheese
• 1/3 cup grated Gouda cheese
• 1/2 cup sour cream
• 4 Tablespoons butter, cut into pieces
• 3 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups milk

Directions

1. Preheat oven to 350F.
2. Lightly butter a 9x13 inch baking dish.
3. To cook pasta, fill a large pot 2/3 of the way with hot tap water.
4. Add 1 teaspoon salt to the water. Bring to a boil over high heat.
5. Add the pasta and stir with a wooden spoon to be sure noodles don't stick to the bottom of the pot. Turn the heat down, enough to maintain a boil and stir every so often to prevent noodles sticking. Do not cover the pot.
6. After 8-10 minutes, take a piece of pasta out of the water, allow it to cool and do a test for doneness.
7. Bite into the pasta. If it is too hard to bite or you see a white center, it needs to cook a little longer.
8. When it cooks all the way through it is ready and cooked el dente.
9. Turn off the heat, put the pasta into a strainer. Shake out excess water and put the pot back onto a cool part of the stove.
10. While pasta is still hot add all the cheese and stir in.
11. In a mixing bowl combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture.
12. Transfer the macaroni mixture into the dish and cover with aluminum foil.
13. Bake for 30 minutes.
14. Remove the foil and bake another 10-15 minutes or until golden brown.
15. Serve hot.