Ingredients
- 1 pound short cut pasta
- 2 1/4 cups whole milk
- 2 large eggs, beaten,
- 1/4 cup sour cream or plain greek yogurt
- 2-3 teaspoons cajun seasoning (optional)
- 2 tablespoons salted butter
- 3 cups shredded cheddar cheese
- 3 cups shredded Colby Jack cheese
- fresh basil or parsley, for serving
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.
Meanwhile, in a large bowl whisk together the milk, eggs, sour cream, cajun seasoning, or 1/2 teaspoon salt and 1 teaspoon pepper. Add the pasta, butter, cheddar cheese, and 2 cups Colby Jack cheese. Pour the pasta into a 9x13 inch baking dish and cover with foil.
Bake 25 minutes, then remove the foil and top with the remaining Colby Jack cheese. Return to the oven and bake another 10 minutes, until the cheese is melted. Switch the oven to broil and broil 2-3 minutes, until just a little crispy on top. WATCH CLOSELY.
Serve the mac and cheese immediately with fresh herbs and black pepper. Enjoy!
