• Preheat oven to 350 degrees and spray a 9x11" casserole dish.
• Cook the macaroni per package instructions.
  16 Ounces Elbow Macaroni
• Place the pasta in a large bowl and while still hot and add 2 1/2 cups cheese and butter.
  3 1/2 Cups Sharp Cheddar Cheese, 1/4 Cup Butter
• In a medium bowl, combine the remaining ingredients, whisking to combine, and add to the macaroni mixture.
  1 1/2 Cups Milk, 3 Eggs, 1/2 Cup Sour Cream, 1/2 teaspoon Salt
• Pour macaroni mixture into a casserole dish, top with remaining 1 cup of cheese and bake for 30 to 45 minutes.
  3 1/2 Cups Sharp Cheddar Cheese
• Serve immediately.

Carrian's Gooey Version

• Heat the oven to 375 degrees
• Butter a 9x13 (or 8x8 works but it will be piled very high) dish and set aside.
• Heat a pot of water to boiling and add 2 teaspoons salt and the pasta. Cook until al dente and drain. Meanwhile, melt the butter and set aside.
  16 Ounces Elbow Macaroni
• In a large bowl, add the pasta and toss evenly with the butter, mixing thoroughly before moving on.
  7 Tablespoons Butter
• Add the cream, half and half , eggs and sour cream and mix thoroughly again. Add the seasonings and stir to combine.
  2 Cups Heavy Cream, 1 Cup Half and Half, 2 Large Eggs, 3 Tablespoons Sour Cream, 1 1/4 teaspoon Season Salt, 1/2 teaspoon Garlic Powder, 1/2 teaspoon Onion Powder, 1 teaspoon Salt, 1/4 teaspoon Pepper
• In a large bowl, toss together the Colby jack and Monterey jack cheeses . Sprinkle in 16 ounces and stir together. Add the sharp cheese and gently fold it all together.
  16 Ounces Colby Jack Cheese, 8 Ounces Monterey Jack Cheese, 8 Ounces Sharp Cheddar Cheese
• Spread the mixture into the pan and sprinkle the remaining cheese all over the top. Bake for 35 minutes and then set out to rest for 5 minutes before serving.