Updated: Friday, 18 Jan 2013, 12:16 PM CST
Published : Monday, 20 Feb 2012, 7:56 AM CST
16 ounces elbow macaroni
5 cups shredded sharp cheddar cheese
8 ounces pasteurized cheese, cut up into cubes (i.e. - Velveeta)
1 cup sour cream
1 stick butter
3 eggs, lightly beaten
1 12 ounce can evaporated milk
Salt and pepper
1 1/2 cups Panko (Japanese breadcrumbs)
Boil and drain macaroni. Spoon into a very large bowl. Toss in half of the butter, pasteurized cheese and 2 cups of the shredded cheddar. Stir well. In another bowl whisk together eggs, milk, sour cream and a pinch of salt and pepper. Stir egg mixture into macaroni mixture. Spoon mixture into a 9 x 13 inch baking dish that has been sprayed with cooking spray. Mix the remaining melted butter with panko breadcrumbs. Top pasta with remaining 3 cups of cheddar cheese and then panko bread crumb mixture.
Bake loosely covered with foil in a 325 degree oven for 25 minutes. Uncover and bake another 15 to 20 minutes more or until bubbly and golden on top. Let stand 5 minutes before serving.