Ingredients:

16 oz elbow noodles

16 oz shredded colby jack cheese (room temperature)

1 cup of 2% milk (room temperature)

1 3/4 of half and half (room temperature)

2 eggs (room temperature)

seasonings of choice

1 stick of butter (room temperature)

3/4 sour cream (room temperature)

Directions:

1. Pheheat pven to 375° to 400°F.

2. Let noodles boil 78 minutes. The noodles will continue to cook in oven. They should NOT be mushy.

3. Eggs, milk, and half and half will serve as custard mix together and whisk well

4. Pour and mix elbow noodles, butter, shredded cheese, and sour cream in a nice size bowl. Add cheese and butter with the elbow noodles while still hot so butter and shredded cheese can melt while mixing.

5. In 9x9 glass pan layer noodles, custard and cheese until pan is full, cheese being your last layer. Take your time with how you layer that top with your cheese.

6. Bake until cheese is golden brown and crisp.

7. Let cool for 15-20 minutes.

Bon Appetit!