16 ounces elbow macaroni (about 3 cups)3 tablespoons butter or margarine1 ½ cups milk, divided2 large eggs, lightly beaten1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided8 ounce shredded Kraft Monterrey Jack Cheese1 teaspoon salt1 teaspoon freshly ground black pepperHow to make it :Heat 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.Melt 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. Mix 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 .
Momma’s Creamy Baked Macaroni and Cheese
