4 cups dried Macaroni
16 lbs grated Mixed Medium, Sharp, and Extra Sharp Cheddar
1/4 cup Butter
1/4 cup Flour
1 can 12 oz can of Evaporated 2% Milk
1/3 cup Lite Sour Cream
1/2 cup 2% Milk
1 Tablespoon prepared Mustard
1/2 teaspoon Seasoning Salt
1/2 teaspoon ground Black Pepper
1/4 teaspoon Garlic Powder
1 Egg
Preheat oven to 350 degree.
Boil dried macaroni in water until cooked but al denti. Drain and set aside.
In a pot melt the better and add the flour. Stir until makes paste. The rue until begins to turn golden. Whisk in Evaporated Milk, Milk, Sour cream, Mustard, and Seasoning. Whisk until smooth.
In a separate bowl whisk the egg. Add about 1/2 cup of sauce to the egg whisking as added. After egg is tempered add the mixture into sauce and stir until blended.
Allow sauce to thicken over medium heat. Once thick add all but 1/2 cup of cheese and fold until melted. Add Macaroni and stir until coated.
Place in a 9 x 13 baking dish and top with cheese held to the side. You can also place in two 8x8 baking pans. Cook one and freeze the other for an easy side dish of a future dinner. This freezes really well.
Bake 15 minutes until cheese is melted and dish is bubbly. Remove from oven.
Serve hot as a side dish.
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