INGREDIENTS
• 16 oz. elbow macaroni (about 3 cups)
• 3 Tbsp butter
• 1 1/2 cups milk, divided
• 2 large eggs, lightly beaten
• 1 lb (16 oz)cubed 1/2″ size Velveeta cheese
• 8 ounces Shredded Kraft Mild Cheddar Cheese, divided
• 8 ounces Shredded Kraft Monerrey Jack Cheese
• 1 tsp. salt
• 1 tsp. freshly ground black pepper
PREPARATION
STEP 1
Heat oven to 357*.
Cook macaroni in a large pot of salted boiling water until tender, but not too mushy, about 8-10 minutes. Drain wel and and pour into a large mixing bowl.
Melt on low the Velveeta chees and 3/4 cup milk until melted (stir often)
Pour melted cheese sauce over pasta and stir. Add in butter, 3/4 cup milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 qt. baking dish.
Pour the remaining cheese sause on top
Bake until top crust is golden broun and casserole is bubbling, about 25 minutes. Serve hot.
