Categories: dinner, pasta

Ingredients

• 16 oz elbow macaroni
• 2 eggs
• 12 oz evaporated milk
• 1/4 cup butter
• 2 tbsp mustard
• 1 tsp seasoned salt
• 1 tsp pepper
• 8 oz Velveeta
• 12 oz cheddar cheese

Directions

1. eheat oven to 350.

2. Cook macaroni according to package directions.

3. Meanwhile, in a large bowl, whisk the egss, milk, melted butter, mustard, seasoned salt and pepper until combined.

4. Stir in the Velveeta and the shredded cheddar cheese, reserving 1/2 cup to sprinkle on top.

5. Drain macaroni; stir into cheese mixture.

6. Pour into a greased 3-qt. baking dish.

7. Top with remaining cheeses.

8. Bake, uncovered for 25-30 minutes or until cheese is melted and edges are bubbly.

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