Multi-company Mac'


2 boxes large elbow macaroni
2 eggs
1 cup sour cream
1 cup mayonnaise
1 cup heavy cream
2 heaping tablespoons dijon mustard
1 teaspoon crushed red pepper flakes
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon black pepper
4 tablespoons apple cider vinegar
2x 16oz bags finely shredded 4-cheese blend


Preheat oven to 375*. Fill extra-large pot with water and bring to boil. Add dry pasta and cook until done. Drain and place pasta in large serving pan. In large mixing bowl combine eggs, sour cream, mayo, heavy cream, Dijon mustard, and dry spices. Whisk until smooth. Add apple cider vinegar, whisk until smooth once more. Pour mixture into cooked pasta and mix it in evenly. Take half the finely shredded cheese and mix it into the pasta and sauce. Take the other half of the cheese and scatter it evenly over the top of the pasta. Sprinkle red pepper flakes over top for garnish. Bake at 375* for 20-25 minutes until cheese is thoroughly melted.
Serves 12.