Ingredients
- 1 pound bag elbow macaroni
- 2 eggs
- 1 1/2 teaspoons salt, or to taste
- 3/4 teaspoon pepper
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted
- 1 pound Velveeta cheese
- 1 (10¾-ounce) can cream of mushroom soup
- 1/4 cup milk, or to taste
- 2 cups (8 ounces) shredded cheddar cheese, divided
- 2 cups (8 ounces) shredded Monterey Jack cheese, divided
- 8 ounces goat cheese
Personal Notes
Organization Tags
Comments