Cheesy macaroni

Cheesy Macaroni
4 cups cooked elbow macaroni, drained
1 cup Vintage White Cheddar Cheese; grated
1 cup Gruyere cheese; grated (can be found in specialty stores or in cheese departments; expensive (about $10 for this one cup and the entire rind needs to be removed and discarded, so you lose some, BUT well worth the flavor and quality of cheese; most “good” mac and cheeses ask for Gruyere cheese!)
3 eggs, beaten
½ cup sour cream
4 Tablespoons butter, cut into pieces
½ teaspoon salt
1 cup milk
½ cup “Panko” fine dry bread crumbs

Preheat oven to 350 degrees.

Once you have the macaroni cooked and drained place in a large bowl and while still hot add the cheeses. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a 9x13 glass casserole dish and top with panko bread crumbs. Bake for 40 minutes. Top with additional cheese if desired.