Creamy, Dreamy, Cheesie Mac N' Cheese

This is gonna knock you naked...well, not quite! But you are going to devour this at one sitting! This recipe was made my friend, Betty B., who lives in Jackson, Mississippi. Betty had her recipe published in one of the Bell's Best of the Best cookbooks some time ago. I normally make this when we are having a group of people over to dinner, since it's that good and fattening southern soul food, so portion size is easy to maintain. When you want to impress your company and serve a side dish of delicious comfort, be sure to try this....so good you will just want to dip your toes in all of this creamy, cheesie pasta!

I think Estelle's has this on the menu for this weekend! Guess who's coming to dinner ya'll? All those big stinkin' boys, that's who!!

Cheesie Mac N' Cheese

2 T. oil

2 lbs. Cellentani Pasta

1 lb. Cheddar Cheese

1 lb.s Monterey Jack Cheese

1 (2 lbs) block Velveeta Cheese

4 eggs, beaten

1/2 cup sour cream

2 sticks butter

Salt and Pepper

Boil the pasta in salted water, to which 2 T. oil have been added. Boil until it is el dente'. Drain the pasta. Combine the hot pasta with all the shredded cheeses and mix until well combined. Add the 4 beaten eggs, along with the sour cream and butter. Add your salt and pepper to taste. Top with a sprinkling of the shredded cheese. Bake at 350 degrees F. for 45 minutes. Oh-My-Goodness-Gracious!!!!