1 lb. Large Elbow Macaroni
1.5 Quarts Vegetable broth
1.5 Quarts Water
1-2 Tsp. Salt
½ Stick Melted Butter
¼ Cup Heavy Whipping Cream
1 Tsp. Sugar
2 Eggs (beaten)
3 Tbsp. Velveeta Cheese (melted)
½ Cup Mozzarella Cheese (shredded)
½ Cup Cheddar Cheese (shredded)
½ Cup Parmesan Cheese (shredded)
½ Cup Monterey Jack Cheese (shredded)
1 8 oz. Container Small Curd Cottage Cheese
1 Tsp. Worcestershire
1 Tsp. Hot Sauce
6 – 8 Slices Colby-Jack Cheese
Salt and Pepper to taste
In a stock pot or Dutch oven, boil one box of Large Elbow Macaroni in 3 quarts of 50/50 water and vegetable broth and salt for about 5 minutes until it is almost done then drain.
Preheat oven to 350 degrees
In a large bowl mix together, macaroni, melted butter, heavy whipping cream, sugar, eggs, Velveeta, Mozzarella cheese, cheddar cheese, parmesan cheese, Monterey jack cheese, cottage cheese, Worcestershire sauce, and hot sauce.
Pour mixture into a casserole dish and cover with slices of Colby-Jack cheese.
Bake uncovered in the oven for 20 minutes!