Mel insists she doesn't have a "real recipe with measurements and stuff" so this is our best attempt to document the winning entry in the 2015 EIS Mac & Cheese competition.
1 16oz box of macaroni shells (critical that you use shells because they capture more of the cheesy goodness)
butter (lots of butter - maybe half a stick)
1 can of evaporated milk
2 "glops" of sour cream (approximately 4 ounces)
2 cups each: Mozzarela, Colby Jack, Mild Chedder cheese
1 handful of "Mexican Blend" cheese
Boil and drain the macaroni. Add the butter and salt and stir until the butter is melted. Set aside to cool. Thoroughly blend the egg, evaporated milk and sour cream. Put the macaroni shells in an oven safe casserole dish and pour in the egg/milk/sour cream mixture. Add more milk until the macaroni is almost covered. Mix well. Cover the top with thin slices of Colby Jack cheese. Bake 30 to 45 minutes at 350 degrees.
Eventually even Steve (who came in 3rd) agreed that Mel had a "pretty good" recipe. Then he said: "Wait til next year!"