Best Mac ‘N Cheese Ever!

Ingredients

• cooking spray
• 1 (16 ounce) package elbow macaroni
• 1 (16 ounce) container sour cream
• 4 extra large eggs
• 1 cup evaporated milk
• 2 teaspoons seasoned salt
• 2 teaspoons ground black pepper
• 2 cups shredded Cheddar cheese
• 2 cups shredded Cheddar-Monterey Jack cheese blend
• 6 slices processed cheese food (such as Velveeta®), torn into 4 pieces
• 0.5 cup butter, melted

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain; pour macaroni into the prepared dish.
3. Whisk sour cream, eggs, evaporated milk, seasoned salt, and black pepper into a smooth mixture; stir in Cheddar cheese and Cheddar-Monterey Jack cheese until thoroughly combined. Pour over macaroni and mix well. Top casserole with torn pieces of processed cheese. Drizzle melted butter over casserole, especially along the sides.
4. Bake in the preheated oven until casserole is bubbling and cheese has melted, about 30 minutes.