1-First Step: Preheat your oven to 350°F. Bring a large pot of salted water to boil and cook the elbow macaroni until just shy of al dente, about 7-8 minutes as per package directions. Drain it well and transfer to a 9″ by 13″ baking dish trust me, this step sets the base for that perfect chew.

2-Second Step: In the same pot, whisk together the whole milk, evaporated milk, eggs, salt, white pepper, and granulated sugar until it’s all nicely combined into a smooth custard mixture. Pour this right over the macaroni in the dish.

3-Third Step: Add in the butter pieces, sour cream, processed cheese loaf chunks, Colby-Monterey Jack cheese blend, and sharp cheddar cheese. Stir everything together well to make sure every noodle is coated, then spread the mild cheddar cheese evenly on top for that irresistible golden crust.

4-Final Step: Pop it in the oven and bake for 35 to 40 minutes until it’s bubbly and the top is lightly browned. Let it rest for about 10 minutes before serving so it sets up nicely. For more ideas on baked treats, check out our banana bread coffee cake recipe that pairs perfectly with this dish.