Instructions:

Preheat the oven to 350 degrees F. Begin to bring the chicken broth to a boil. Add 1 tsp of Flavour-o-rama to the broth. Add in the pasta into the broth and cook the pasta until al dente. Do not overcook the pasta; the pasta will continue to cook when place in the oven with the additional ingredients. Once noodles are cooked al dente, drain noodles as needed without rinsing and set aside.

Next, make sure that all of the cheeses in this recipe are shredded. Freshly shredded cheese from a cheese block ensures that the cheese seamlessly melts as the dish cooks. Proceed to shred selected cheeses and set aside. At this point, melt butter for 30 seconds in the microwave in a microwave-safe container. Pour melted butter on pasta and mix. Add sour cream to pasta as well and mix. Set aside.
Begin to make the milk mixture. In a separate bowl, add together the evaporated milk, whole milk, the remaining 2 tablespoons of Flavour-o-rama seasoning, black pepper to taste and eggs. Make sure that eggs are mixed together very well within the milk mixture. Complete mixing and set aside.
Begin to add either cooking spray or butter to a seasoned cast iron skillet, to prevent sticking. Begin to add together the shredded cheeses and milk mixture to pasta. Mix well. Make sure to save some remaining cheese to put on top of macaroni.

Add in mixed pasta to cast iron skillet and top with remaining shredded cheese. Place in pre-heated oven for 30 to 35 minutes, until the top of mac and cheese begins to bubble and slightly brown. Do not overcook. Take out of oven and let cool for 2-3 minutes. Dish will solidify as it cools. Serve warm with desired sides or enjoy on its own.

Ingredients:

• 3 cups of Cavatappi pasta (measured dry)

• 2 ½ cups of chicken broth

• 2 tbsp, and 1 tsp of Flavour-o-rama seasoning

• Black pepper to taste

• 1 cup Colby jack cheese, shredded

• 1 cup Monterey jack cheese, shredded

• ½ cup of edam or gouda cheese, shredded

• 1 cup of sharp cheddar cheese, shredded

• 1 cup New York extra sharp cheddar cheese, shredded

• 1 ½ cup whole milk

• 1 can of evaporated milk

• 2 large eggs

• 8 tbsp butter, melted

• ½ cup sour cream