16 oz elbow macaroni (about 2 cups)
3 tbsp margarine or butter
1 1/2 cup milk (distributed) ( I used 2 percent )
2 large eggs, beaten lightly
1 pound velveet cheese cubed (half-inch cubes)
8 ounces mild shredded Kraft cheese (about 2 cups), split
1 tsp salt
8 oz shredded krft monterrey jack cheese
1 teaspoon black pepper, freshly ground
Preheat the oven to 375 degrees Fahrenheit. Cook macaroni in a large saucepan of salted boiling water for 8-10 minutes, or until soft but not mushy. Pour into a large mixing basin after thoroughly rinsing.
Melt the Velvett Cheese and 34 cup milk on low heat until melted (stir often). Pour the Melted Cheese Sauce over the Pst and stir to combine. In a large mixing bowl, combine the butter, 34 cups milk, eggs, 1 cup shredded cheeses, salt, and pepper.
Mix together and transfer to a two-quart baking dish. The remaining cheese should be poured on top. Bake for about 25 minutes, or until the top crust is golden brown and the csserole is bubbling. Serve immediately.