1 pound elbow macaroni
1 cup whole milk
2 cans evaporated milk 12-ounce
1 cup butter cut into small pieces
1/2 pound colby cheese freshly grated
1/2 pound monterey jack cheese freshly grated
1/2 pound sharp cheddar cheese freshly grated
1 pound Velveeta cheese cut into small chunks
1/2 cup sour cream
2 tsp salt
1 tablespoon white pepper
1 tsp cayenne pepper
1 tablespoon sugar
1 cup mild cheddar cheese
Heat oven to 350° F. Prepare a deep sided 9×13 pan (half hotel pan) by coating with cooking spray. Set aside.
Bring a large pot of water to a boil. Add salt, and cook elbow macaroni according to package directions until tender. Drain and transfer the macaroni noodles to the baking pan.
While the macaroni is cooking, combine the milks and eggs in a large bowl. Whisk until thoroughly combined. Add the butter, cheeses, sour cream, salt, pepper, and sugar and stir to combine. Pour over the macaroni and stir to combine. Top with the grated mild Cheddar cheese.
Bake for 30 to 45 minutes or until the top is lightly golden brown.