Creamy baked mac and cheese

By BobN

Ingredients

• 3 cups elbow macaroni 16 ozs
• 3 Tbls butter or margarine
• 1 1/2 cup milk divided
• 2 large eggs slightly beaten
• 1 lb velveeta cheese cubed in 1 inch pieces
• 8 ozs mild shredded cheddar cheese about 2 cups
• 8 ozs monterrey jack cheese about 2 cups
• 1 tsp salt
• 1 tsp pepper

Preparation

Step 1

Preheat oven to 375
cook macaroni in large pot with salted water until al dente (not mushy) 8-10 minutes
drain and put in large bowl
melt velveeta cheese and 3/4 cups milk on low heat until melted stir often
pour into pasta and mix well
add 3/4 cups milk, butter, eggs, 1 cup of the shredded cheddar and monterey jack, salt and pepper and mix thoroughly
transfer to a 2 quart baking dish
add remainder of cheese to top and bake until crust is golden brown and bubbly about 25 minutes
serve hot