INGREDIENTS
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2 cup dry elbow macaroni
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4 cup shredded Triple Cheddar Cheese blend, divided [*see cook's note]
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2 cups whole milk
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1 [10¾ oz] can cheddar cheese soup
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⅔ cup soft easy melting cheese [such as Velveeta or Cheez Whiz]
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½ cup sour cream
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4 Tbsp melted butter
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2 large eggs
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1 tsp ground mustard
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½ tsp salt
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½ tsp white pepper
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