• 4 cups cooked elbow pasta, drained
• 8 cups (DON’T JUDGE – it’s so worth it) shredded cheddar cheese (I usually go with a fiesta blend mix from Wal-Mart)
• 3 eggs, beaten
• 1/2 cup sour cream
• 4 tablespoons butter cut into pieces
• 1/2 teaspoon salt
• Lemon pepper seasonings, garlic powder and pretty much anything else you want to spice it up
• 1 cup milk

Directions

Pre Heat oven to 350 degrees F.

First step is boiling the elbow pasta!

When I boil the pasta, I put lemon pepper seasonings, season salt and garlic powder in the water to give the elbow noodles a nice kick!

Once you have the pasta cooked and drained, place in a large bowl and while still hot add four cups of the shredded cheddar.

In a separate bowl, combine the remaining ingredients (eggs, sour cream, butter, salt and milk) and mix together. Usually I add a pinch more of lemon pepper, garlic powder and whatever other seasonings you want to add. Then I pour the drained elbow pasta into the mix and stir everything together.

Pour elbow pasta mixture into a casserole dish and add the other four cups of cheese to the top making sure to cover the entire surface.

Bake for 30 to 45 minutes. When you see the cheese browning slightly on the edges, you are done. Let sit for about 10 minutes and then you are ready to serve!

(Miguel from 101.5)