 | | Directions |
- Preheat oven to 350 degrees F. Spray a large casserole dish with nonstick cooking spra.
- Cook macaroni according to package directions until al dente, about 10 minutes; drain.
- Place pasta back into pan and add all the cheeses.
- In a medium bowl, whisk the sour cream, butter, eggs, salt, pepper, milk and garlic. Add to the macaroni mixture and stir to combine.
- Pour macaroni mixture into prepared dish.
- In a small bowl combine breadcrumbs and butter. Top pasta with this mixture.
- Bake for 30 to 45 minutes or until golden brown.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6
|  | | Ingredients | | - | | 2 cups elbow macaroni |
| - | | 1/2 cup cheddar cheese - shredded |
| - | | 1/2 cup Monterey Jack cheese - shredded |
| - | | 1/2 cup colby cheese - shredded |
| - | | 1/2 cup muenster cheese - shredded |
| - | | 1/2 cup Gouda cheese - shredded |
| - | | 1/2 cup sour cream |
| - | | 4 tablespoons butter , softened |
| - | | 2 eggs |
| - | | 1/2 teaspoon salt |
| - | | 1/2 teaspoon pepper |
| - | | 1 1/4 cups milk |
| - | | 2 cloves garlic , minced |
| - | | 1 cup panko breadcrumbs |
| - | | 1 tablespoon butter , melted |
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