Creamy Macaroni and Cheese

makes 5 quarts

2 lbs elbow mac
seasonings (salt, pepper, garlic, paprika)

2 sticks butter
40 oz sharp cheddar, shredded
3 cups whole milk

10 eggs, beaten
2 c sour cream
2 tsp salt
2 tsp pepper
2 tsp dry ground mustard

3 cans condensed cheddar cheese soup (10 3/4 oz each)

1 cup panko
1/3 stick butter
seasonings (salt, pepper, garlic, paprika)

Boil elbow mac in salted water until tender, about 7 min. Drain. Put in hotel pan and oil and season.

In stew pot over medium heat, add butter, let melt about 1/3 and then toss in cheese and milk. Cook over medium heat until the butter and cheese are completely melted, stirring occasionally.

While that's working, crack all eggs into a bowl and whisk well. Add sour cream, whisk until completely incorporated. Add seasonings, mix again.

Preheat oven to 350F.

Once the cheese/butter is completely melted. Turn off heat and remove from burner. Mix in the cheddar cheese soup, whisk until combined.

Temper the egg mixture by adding (while whisking the whole time) about 2 cups of the melted cheese to the eggs. Then add the tempered egg mixture to the melted cheese. Thoroughly combine. Then pour over the noodles and thoroughly combine.

Melt butter in a small pan. Spread out the panko crumbs in a pie pan. Pour the butter over the panko and thoroughly combine. Season the panko and mix again. Spread the seasoned buttered panko evenly over the mac & cheese. 

Place uncovered pan into oven and bake for 1 hour.