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Ingredients:

1 quart buttermilk

2/3 of a 16-ounce carton or 1 1/3 cups of sour cream

1/2 cup or 1 stick of butter

2 eggs

1 teaspoon salt and pepper to taste

1/4 cup of sugar

2 pounds elbow macaroni, cooked, drained and rinsed with cold water

8 ounces cream cheese, cut into small chunks

8 ounces sharp cheddar cheese, grated

8 ounces colby-jack cheese, grated

8 ounces mild cheddar cheese, grated

8 ounces extra-sharp cheese such as white cheddar, grated

8 ounces Monterey jack cheese grated

Buttered bread crumbs for top of casserole (optional)

Preparation:

Preheat oven to 400 degrees. In a big bowl, combine buttermilk, sour cream, butter, eggs, salt, pepper and sugar.

Put cooked pasta into a large pot. Add bits of cream cheese and grated cheeses, mix gently. Add buttermilk mixture and blend well.

Grease two (2) 13-by-9-inch pans or coat with vegetable oil spray. Divide mixture evenly between pans. Top with bread crumbs if desired.

Bake in preheated oven 35-45 minutes or until top begins to brown slightly.

Serves: 12-16

Last Modified: 01/25/2009