Momma's Creamy Baked Macaroni and Cheese

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 3 tbsp Butter or margarine

• Pasta & Grains

  • 16 oz Elbow macaroni

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1 tsp Salt

• Dairy

  • 2 cups Kraft 8 oz shredded kraft mild cheddar cheese, mild
  • 8 oz Kraft monterrey jack cheese
  • 1 1/2 cup Milk
  • 1 lb Velveeta cheese

Found on justapinch.com

Description

Ingredients

• 16 oz elbow macaroni (about 2 cups)
• 3 Tbsp butter or margarine
• 1 1/2 c milk, divided ( i used 2% )
• 2 large eggs, lightly beaten
• 1 lb velveeta cheese cubed (1/2 inch size)
• 8 oz shredded kraft mild cheddar cheese (about 2 cups), divided
• 8 oz shredded kraft monterrey jack cheese
• 1 tsp salt
• 1 tsp freshly ground black pepper

Directions

• 1Heat oven to 375 degrees F. Cook macaroni in a large pot of salted boiling water until tender but not mushy,about 8-10 minutes. Drain well and pour into a large mixing bowl. 2Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often). Pour Melted Cheese Sauce over Pasta and Stir. Add in butter,¾ cups milk,eggs,1 cup shredded cheeses,salt and pepper. 3Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top. Bake until top crust is golden brown and casserole is bubbling ( about 25 minutes ). Serve hot