• Preheat oven 350°F degrees. Generously grease a 9x13 baking pan or pyrex.

Prepare Elbow Noodles

• Fill a large stock pot half way full and place over high heat to bring water to a boil. Add large elbow noodles and salt and boil, partially covered with a lid for 7 minutes.
• Pour pasta into strainer to remove water then add the past back to the warm pot (off the heat). Let the residual heat from the pot steam out any excess water off the noodles.
• Add in butter to the pot and stir. The residual heat melt the butter until it is completely dissolved and has coated all the pasta.

Make Seasoning Blend

• In a small bowl whisk together all the seasonings and set aside.

Add Cheese

• In a medium bowl mix together all the shredded cheeses. Add 1/3 of the cheese blend to the warm pot and stir to help the cheese begin to melt. Set the remaining 2/3 of the cheese blend to the side.

Make Custard

• In a separate medium bowl stir together sour cream, cottage cheese, cheese soup, evaporated milk, eggs and the seasoning blend until well combined. Add the custard mixture to the pot of noodles and stir until they are fully coated.

Assemble/Layer Mac & Cheese Casserole

• Pour in half of the pasta mixture to the prepared baking pan. Top with half of your remaining shredded cheese. Add next layer of the remaining pasta mixture and smooth out the top. Evenly sprinkle the top with the remaining shredded cheese.
• Cover baking dish with aluminum foil and bake it for 30 minutes.
• After 30 minutes, increase the oven temperature to 475°F degrees, remove the aluminum foil and bake for an additional 5-10 minutes or until the cheese bubbles start to turn golden brown. Watch the oven closely to prevent burning. Rest for 10 minutes and serve warm!