1 lb elbow macaroni, cooked and drained
1/2 lb. good quality cheddar cheese, grated
1/2 lb Vlaskaas (or other aged gouda cheese), grated
1 lb sour cream
1 stick butter, melted
3 eggs, beaten
2 cups milk
salt & pepper
Preheat oven to 425 degrees.
Cook pasta according to package directions and drain. When fully drained, mix with sour cream until pasta is evenly coated.
Mix together melted butter, eggs and milk.
In a large casserole dish (larger is better for this dish) place 1/2 of the pasta, cover with 1/2 the grated cheeses and a sprinkle of salt and pepper. Layer the remaining pasta and cheese.
Pour egg/milk/butter mixture evenly over the pasta/cheese. Cover dish with foil or tight fitting lid and bake 35 minutes. Remove cover and bake an additional 15 minutes until golden brown.
Devour, repeat.
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