|2||cups dry small elbow macaroni or shells|
|¼||cup (½ stick) butter or margarine, cut into pieces|
|1||can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk|
|1||teaspoon dry mustard|
|½||teaspoon ground white pepper|
|2||cups (8 ounces) shredded cheddar cheese|
|1||cup (4 ounces) American cheese, cut into pieces|
Directions: PREHEAT oven to 350° F. PREPARE pasta according to package directions. Return to saucepan. Add butter; stir until melted. WHISK together evaporated milk, eggs, mustard and pepper in medium bowl. Add to pasta mixture; stir. Add cheddar cheese and American cheese; stir. Cook over low heat, stirring constantly, until cheese begins to melt. Pour into 1 1/2-quart casserole dish. BAKE for 10 minutes; stir. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden. Season with salt. FOR FREEZE AHEAD: PREPARE as above; do not bake. Cover; freeze up to 2 months. Thaw overnight in refrigerator. PREHEAT oven to 350° F. BAKE, uncovered, stirring halfway through, for 45 to 50 minutes or until bubbly and top is lightly golden. Season with salt.