4 cups grated cheese(s) (any cheese will do)
Cracker barrel cheese
1 can Campbell's cheddar cheese soup
1 box cream cheese or neufchatel cheese, softened
6 oz. velveeta cheese product
1 cup milk
1 stick butter or margarine, softened
1/2 cup flour
1/2 cup half-n-half cream
1/2 cup evaporated milk
1/4 cup buttermilk
1 cup sour cream
2 egg yolks
1 tsp. salt
1 tsp. pepper (black, white, or red, it doesn't matter)
1 Tbsp. French's yellow mustard or 1 tsp. dry mustard
1/2 tsp. hot sauce, cayenne pepper, or tabasco sauce
1 1/2 tsp. paprika
Cook the macaroni noodles as it is written in the package then drain in a colander and set aside. In a large pot, make a roux of the milk and the butter. Keep in mind not to let the roux brown. Slowly pour in the milk and stir. Add in the evaporated milk, cream, and buttermilk. After a while, the sauce will thicken.
Next, add the grated cheeses; stir until incorporated and the cheese is melted. Then add in the cheese soup, velveeta cheese product, and the cracker barrel cheese. Stir until the cracker barrel cheese and the velveeta cheese product melts. Take the large pot off of the stove, which is set to medium temperature, so that it can be set aside. Next, pour in the macaroni noodles and stir into the cheese sauce. Stir until well incorporated. Set aside.
In a large bowl, mix thoroughly the egg yolks, cream cheese, and the sour cream. Once well-mixed, and that mixture into the pot, which is placed on top of the stove. The stove should still be set to medium. Next, add in the mustard, hot sauce, and the spices and stir well.
Pour macaroni mixture in a greased baking sheet. Also, sprinkle macaroni mixture with grated cheese, bread crumbs, or anything else that you wish to sprinkle with such as bacon or ham. Bake in a preheated 350 degree oven for 25-30 minutes until the cheese melts and the macaroni browns. Once taken out of the oven, let it cool for at least 10-15 minutes. Then serve.