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Carnation Evaporated Milk Macaroni and Cheese



2 cups dry small elbow macaroni or shells
¼ cup (butter or margarine, cut into pieces, about a ½ stick
1 can (12 fluid ounces) Nestle Carnation Evaporated Milk
2 large eggs
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
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Preheat oven to 350 degrees fahrenheit. 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 degrees fahrenheit. Bake, uncovered, stirring halfway through, for 45 to 50 minutes or until bubbly and top is lightly golden. Season with salt.

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