Ingredients
1 (16-ounce) package of elbow macaroni
½ cup evaporated milk
2 eggs
1 (8-ounce) container of sour cream
1 teaspoon seasoning salt
½ teaspoon black pepper
1 ½ cups shredded Cheddar cheese
½ cup grated Parmesan cheese
1 tablespoon butter
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain and rinse with cold water.
Mix milk, eggs, sour cream, seasoning salt, and pepper in a bowl.
Layer macaroni, Cheddar cheese, and milk mixture into the prepared casserole dish until full. Sprinkle Parmesan cheese and pour melted butter on top.
Bake in the preheated oven until golden and bubbly, about 20 to 30 minutes.