2 cups dried elbow macaroni (4 cups cooked)     1/2 cup sour cream

1/3 cup grated Cheddar     4 tablespoons butter

1/3 cup grated Swiss     6 eggs

1/3 cup grated Jack     1/2 teaspoon salt

1/3 cup grated Colby     1/2 teaspoon pepper

1/3 cup grated Muenster     1 cup milk

1/3 cup grated Gouda     Nonstick spray

In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10

minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese. In a separate

medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the

macaroni mixture. Spray casserole dish with nonstick and pour macaroni mixture into the dish. Bake for

30 to 45 minutes or until golden brown. Top with additional cheese, if desired.