Mac N Cheese:
1 pound elbow macaroni pasta
1 cup whole milk
2 cans (12 oz. size) evaporated milk
3 eggs
2 sticks butter, cut into small pieces
1/2 pound Colby cheese, shredded
1/2 pound Monterey Jack cheese, shredded
1/2 pound sharp cheddar cheese, shredded
1 pound Velveeta cheese, cut into small chunks
Salt, to taste
1 tablespoon white pepper
1 cup shredded American or mild cheddar cheese
Directions:
Pre-Heat oven to 350F.
Bring water to boil. Cook pasta to al dente. Drain. Throw the pasta to a 9×13-inch pan.
In a large bowl, combine the whole milk, evaporated milk and eggs. Mix. Fold the butter and Cheeses into the pasta. Pour the milk and egg mixture over the pasta. Season to taste. Sprinkle the top of the pasta with the remaining cup of American or cheddar cheese. Bake @30 min when the top is lightly golden brown.
