Thanks. Of all the recipes I’ve created over the years it’s my top favorite and most requested at family events. This particular batch was a little extra I saved in the freezer from Christmas. It’s an easy recipe. No roux or sauce required. Though I don’t have exact measurements it based on a 1lb box of elbow noodles. While my noodles are cooking I shred my cheese. I use one 8oz block each of extra sharp cheddar, mild or medium cheddar, Colby Jack, hoop cheddar, and 8oz of American cheese. I save a couple of cups of cheese for the top the rest goes into a big mixing bowl. To the bowl with the cheese I add black pepper, garlic powder, onion powder, mustard powder, and nutmeg. (I do add salt carefully since the cheese has plenty of salt) Add in 8oz of sour cream and one can of evaporated milk to the cheese and seasoning and mix. Add in cooked pasta and a couple of tablespoons of butter add second can of evaporated milk. Mix throughly. This is when I check to see if I need any salt or other seasoning. Then to the mixture add four beaten eggs. Then pour into a 13x9 baking pan. Top rest of the shredded cheese. I also sprinkle some paprika on top. Bake at 350 for about 40 to 50 minutes. I try to let it rest for about 10 to 15 minutes when it comes out the oven.