Mac and cheese in a thick creamy sauce

Ingredients:

• 220 g of pasta shells
• 1 cup unsweetened condensed milk
• 2 large eggs
• 2 tbsp. grated havarti cheese (about 170 g)
• 1.5 tbsp. grated colby jack cheese (about 110 g)
• A pinch of grated nutmeg
• 1/4 cup sour cream

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the shells and cook according to package directions. Set aside 0.5 cups of the pasta cooking water and discard the rest.
2. In a large saucepan over medium heat, heat the unsweetened condensed milk, eggs, Havarti, Colby Jack, 1/2 teaspoon salt, and nutmeg. Cook, stirring constantly, until the sauce is thick and smooth, about 8 minutes. Remove the saucepan from the heat.
3. Add the pasta and sour cream to the sauce; stir to coat all the shells, then let sit for 5 minutes to thicken slightly. Add the pasta water if necessary if the sauce is too thick.