Ingredients

2 cups dried elbow macaroni (4 cups cooked)
1/3 cup grated Cheddar
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated colby
1/3 cup grated Muenster
1/3 cup grated Gouda
1/2 cup sour cream
4 tablespoons butter, cut into pieces
6 eggs
1/2 teaspoon salt

1/2 teaspoon pepper
1 cup milk
Nonstick spray

Directions

Preheat oven to 350 degrees F.

In a large pot, bring water to boil. Season water with salt and cook macaroni until al
dente, about 10 minutes. Drain pasta and place in a large bowl and while pasta is still
hot add all the cheese. In a separate medium bowl, using a whisk, combine the sour cream,
butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Spray casserole dish
with nonstick and pour macaroni mixture into the dish. Bake for 30 to 45 minutes or until
golden brown. Top with additional cheese, if desired.