I use Cracker Barrel Cheese for this recipe in particular but if that's not your preference, go ahead and use your favorite cheese. Play with the recipe, use crumbled bacon, chopped baby spinach leaves, broccoli or even mushrooms. I like to use muffin tins sprayed with non-stick cooking spray for personal size portions and easy storage.
Here's my version.
Macaroni and Cheese
1 box Cellentani Pasta (cook in salted water and according to directions on the package, al dente)
1 container Sour Cream
1 can Evaporated Milk
2 large Eggs
1 teaspoon Mustard
1/4 teaspoon Cayenne pepper
1/4 teaspoon Chili powder
1 teaspoon White Pepper
1 teaspoon Black pepper
1 teaspoon Salt
1 lb Extra Sharp Cheddar Cheese grated
1 lb Vermont White Cheddar Cheese grated
(If you prefer super cheesy mac and cheese like my husband, use another 1lb or 1/2 lb of shredded cheese)
1 cup Panko Breadcrumbs
1/2 stick of salted Butter (I use Smart Balance butter)
Have the muffin tin or casserole dish sprayed/greased and ready.
In a large bowl combine the sour cream, evaporated milk, eggs, mustard, cayenne/white/black pepper, chili powder and salt. Whisk until smooth (be careful not to over mix)
Add the prepared Cellentani to the bowl and stir to coat. Add 3/4 of the grated cheese to the bowl, stir again.
In a skillet, melt the butter and add the panko crumbs. Stir to coat them evenly.
With a large spoon, start filling the muffin tin/casserole dish 3/4 of the way, add the remaining shredded cheese, sprinkle the breadcrumbs liberally and evenly throughout the dish.