Not your creamy, gooey pot version.
16 ounces elbow macaroni - but really use any shape want
3 eggs, lightly beaten
2 cups whole milk
2 tablespoons sour cream
Kosher salt & fresh ground pepper
1 teaspoon garlic powder
1/2 pound bacon, diced and cooked until ‘just’ beginning to get crispy…just
8 ounces Velveeta, rough chopped
2 1/4 cups shredded sharp cheddar cheese, plus
1 1/4 cup shredded Monterey Jack cheese
1/4 cup butter
Preheat oven to 350 degrees
Beat eggs in a medium bowl, whisk in milk and sour cream, add salt, pepper & garlic powder - mix well and set aside
Cook the mac in a large pot of salted boiling water about a minute less than the instructions, drain well and put back into the pot
Add the bacon to the mac, along with all the cheeses, but hold back 1/4 each of the cheddar and Monterey jack and add the butter - mix all really well
Pour in the egg mixture, stir super well to combine then pour into a lightly greased 9 x 13 baking dish, or about a 10 or 11 inch round cast iron pan
Top with remaining cheese, and bake 30 to 40 or until bubbly, beginning to brown and looking magnificent
Let cool a bit - eat