Lip Smackin' Mac-n-cheese

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 tablespoon garlic salt
• 1/2 cup butter
• 8 ounces extra-sharp cheddar cheese
• 8 ounces sharp cheddar cheese
• 8 ounces wallaby cheese
• 16 ounces trugole cheese
• 8 ounces monterey jack cheese
• 2 cups milk
• 2 scoops daisy brand sour cream
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon zatarain's creole seasoning
• 2 eggs, lightly beaten

Recipe

• 1 preheat oven to 350°f, lightly butter a deep 2 ½ quart casserole dish.
• 2 cook the elbow noodles according to the package, adding the vegetable oil and garlic salt.
• 3 while the noodles are cooking dice and mix up the cheeses and set aside.
• 4 drain the noodles well and return to cooking pot.
• 5 in a small saucepan, melt the stick of butter, set aside.
• 6 add the milk, sour cream and all but ½ cup of the cheeses.
• 7 season the mixture with the salt, pepper and zatarain’s © creole seasoning. combine the mixture until it is blended.
• 8 transfer the macaroni mixture to the buttered casserole dish. pour the eggs over top of the macaroni mixture. sprinkle the remaining ½ cup of shredded cheese on top. pour the melted butter over top of the cheeses.
• 9 bake for about 1 hour. after about 20 minutes of baking, stir the mixture then continue to bake until the top is brown.