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
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)
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.
Credit: Milwaukee Journal Sentinel
Last Modified: 01/25/2009