Ingredients
1 (16 ounce) package elbow macaroni
2 eggs
1 1/2 cups milk
1/4 cup butter, melted
1 Tbsp prepared mustard
1 tsp salt
1 tsp pepper
2 cups shredded mild Cheddar cheese, divided
2 cups shredded sharp Cheddar cheese, divided
8 ounces processed cheese (Velveeta), melted
Directions
Preheat oven to 350 degrees F. Cook macaroni to al dente according to package directions.
Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, salt and pepper until combined. Stir in the 1-1/2 cups of each cheddar cheese. Stir in the processed cheese.
Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheeses.
Bake, uncovered, at 350 degrees F for 25-30 minutes or until cheese is melted and edges are bubbly. Allow the mac 'n cheese to "rest" for 10 to 15 minutes before serving (I keep mine in the turned off oven so it doesn't cool too much)
This recipe is also linked to...
It's a Blog Party's Fall Fest Recipes 2011
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