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1
Grease a deep 9x13 lasagna pan, preheat oven to 350 degrees
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2
Boil pasta according to package directions, rinse in cool water after cooking.
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3
While water is heating for pasta and pasta is cooking, using a large sauce pan on medium heat and a whisk, combine the following:
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4
evaporated milk and butter; stir until butter melted and combined with milk
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5
add sour cream and cream cheese, stirring with whisk until combined and creamy (I put the sour cream in by large spoonfuls and the cream cheese by the ounce to reduce the amount of time it takes to melt and combine)
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6
while whisking, sprinkle garlic powder over surface of sauce and whisk until combined
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7
add peppers in this same way
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8
Remove sauce from heat.
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9
To assemble in pan, pour in drained pasta. You'll have enough pasta to just barely cover the bottom of the pan. It's okay, nobody eats this for the pasta anyhow. Pour the creamy sauce over the pasta. Stir it up to ensure all of the pasta is coated with sauce.
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10
Top with all grated cheeses. I try to put a multicolored cheese on last (like the colby/jack blend) because I think it looks prettier. It gets eaten no matter what kind of cheese you put on the top so don't be too picky.
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11
Cover pan with tin foil and bake 25-35 minutes until bubbly and cheese on top is melted. You can put it under the broiler for a couple of minutes if you like a crispier top.
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12
Enjoy!
