Ingredients

6 cups water
4 ounces (1 cup) uncooked elbow macaroni noodles (or penne noodles or shells!)
1 ½ teaspoons of salt, divided
3 eggs, well beaten
¼ cup butter, plus 2 tablespoons, divided
2 cups half and half
1 (8-ounce) block processed cheese loaf (Velveeta), cubed
4 cups freshly shredded sharp shredded cheddar cheese, divided
¾ cup Monterey Jack cheese, shredded
1 1/2 cups shredded Colby cheese, divided
2-3 dashes of hot sauce
1/8 teaspoon white ground pepper
½ cup sour cream

Instructions

Preheat oven to 375 degrees.
Bring water to a rapid boil, add salt and noodles. Cook the pasta until al dente, about 2 to 3 minutes. Drain the cooked pasta, pour into a large bowl and stir in 2 Tablespoons of butter and set aside.
In a small bowl, beat eggs and set aside.
In a large saucepan, melt ¼ cup (1/2 stick) butter over medium-high heat. Once the butter has melted, slowly add the half and half. Cook and whisk for 1 minute. Add cube processed cheese, 1 cup of the cheddar and Monterey Jack cheese and 3/4 cup of the shredded Colby cheese. Cook and stir until cheeses have melted and mixture is smooth and creamy. Whisk in the remaining ½ teaspoon salt and hot sauce and white pepper.
Pour the sauce over the buttered noodles. Add the eggs and sour cream and stir everything together until the pasta is completely coated.
Pour pasta mixture into a buttered 1 ½ quart baking dish. Bake in the preheated oven uncovered for 15 to 20 minutes. Remove from oven and sprinkle the remaining Cheddar and Colby cheese over the noodles. Return to oven and continue baking for an additional 15 minutes or until the cheese is melted and macaroni has a nice golden crusty crust. (Bake until it’s hot and bubbly!)
Allow to sit for about 5 minutes before serving. Enjoy!

Notes

Half and Half milk is strongly recommended for the richest tasting sauce. The next best is whole milk. If you use a lower fat milk, your sauce won’t be as rich.
For the best flavor, I recommend sharp cheddar. Buy a block or two and grate it yourself. Freshly grated cheese taste so much better and it melts better too. The pre-shredded bagged cheese typically has stabilizers and a drier texture.

Make ahead tip/freezing: To make ahead of time, prepare the dish through step 5. Cover tightly and refrigerate for up to 2 days before baking (step 6). You can freeze the macaroni and cheese after step 5 for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with baking (step 6). You can also freeze the fully baked macaroni and cheese for up to 3 months. Be sure to allow to thaw in the refrigerator, then bake at 375 degrees for 40 to 45 minutes.