16 oz package elbow macaroni
1 cup milk
1 1/2 cup half and half cream
5 oz. can evaporated milk
1/2 cup sour cream
2 egg yolks
1/2 cup flour
1 stick of butter
1 tsp. salt
1 tsp. black pepper
2 Tbsp. paprika
1 1/2 Tbsp. yellow mustard
1 package President Brie cheese (without the rind)
3 cups shredded cheddar cheese
2 cups shredded pizza cheeses (shredded cheese pack made of cheddar, mozzarella, etc)
2 cups shredded Italian cheeses pack (shredded cheese pack made of mozzarella, Parmesan, provolone, etc)
2 cups shredded Monterrey Jack/Colby cheese pack
1 cup Parmesan cheese
1 cup shredded cheddar cheese
1 can cheddar cheese soup
Preheat the oven for this recipe at 350 degrees.
Follow the directions for how to cook the macaroni and cheese. After the macaroni has cooked, drain and set aside for a few moments.
In a small bowl, mix the egg yolks and sour cream and set that aside. In a large part, make a roux; melt the butter and then add the flour. Stir until well mixed, making sure the roux does not brown. Then slowly add the 1 cup of milk.
Next, add the egg yolks-sour cream mixture and stir. Then add the salt, pepper, paprika, and mustard. Keep mixing and while mixing, add the 3 cups shredded cheese, shredded pizza cheeses, Jack/Colby cheeses, and the Brie, the shredded Italian cheeses. Keep stirring until melted. The mixture will be thick and gummy. Pour in the evaporated milk and stir. Then slowly pour in the half and half cream. If you wish, you can add a little bit more cream and milk to this as the mixture is thinner, but still gummy. Make sure while stirring that all of the cheeses are melted.