1 (16 oz.) box elbow noodles (or shells)
2 pints heavy cream
1/4 cup dairy sour cream
2 (16 oz. ea.) bags shredded cheese (1 Cheddar and 1 Colby/Jack mix, saves on shredding it yourself)
3 to 4 tbsp. bacon fat or Bacon-Up (nothing else will do!)
1 1/2 cups milk (use whole milk, might as well as this is already going to stick to your thighs)

Preheat oven to 350°F. Boil noodles and drain. Be sure not to overcook, as you will be baking them too.

Pour noodles into large oval roasting pan. Add both pints of heavy cream and add the whole bag of shredded cheddar cheese. Stir well. Now add milk, sour cream and bacon fat and 3/4 of the other bag of cheese.

Stir well and place in center of oven at 350°F for 1 to 2 1/2 hours depending on thickness. Sides will brown.

Note: For best results, stir every 15 to 30 minutes, scraping all the good stuff off the sides and into the mix.

Remove from oven and sprinkle the rest of the cheese on top and cover. Enjoy!

Submitted by: Crystal W. of Portland, Or