SANDY'S HOMEMADE MAC & CHEESE

Sandy's Homemade Mac & Cheese image

Provided by Sandy Lowery

Time 55m

Number Of Ingredients 10

2 c colby cheese, shredded (i can find this prepackaged, but if shredding yourself, this will increase prep time by 15 min)
2 c cheddar cheese, shredded
1 stick butter, melted
2 can(s) evaporated milk (or 1 1/2 cups of buttermilk as per your preference)
1 pkg cream cheese, cubed
1 box elbow pasta
2 c monterey jack cheese, shredded (i can find this prepackaged, but if shredding yourself, this will increase prep time by 15 min)
1 Tbsp ground black pepper
6 c (at least) water for boiling
1 tsp onion powder (optional)

Steps:

1. Prep: In large bowl, mix colby, cheddar, and monterey jack cheeses together. Reserve 2 cups. Preheat oven to 350 degrees.
2. Bring water to boil in large pot. Add pasta and return to boil for 8-12 minutes until al dente consistency. Drain. (Helpful tip: I find that if I add a splash of olive oil to the pot right before I add the pasta it helps keep the pasta from sticking.)
3. While pasta is boiling, heat butter and 1 can evaporated milk (or 3/4 cup of buttermilk) till hot. Slowly add cream cheese until creamy.
4. Alternate adding cheese mix and remaining milk until cheese is melted and smooth. (Please note: you may not use all of the milk. I don't know why, but sometimes I need all of it, and sometimes I have some left over.)
5. In large bowl or pot, combine and stir the drained pasta, cheese sauce, and pepper (and onion powder if using.) Spread into large baking dish.
6. Sprinkle reserved cheese on top of macaroni mixture, and bake for 15 minutes until melted.