Creamy Baked Macaroni and Cheese

16 oz elbow macaroni (about 3 cups)

3 Tbs. butter

1 1/2 cups milk (divided)

2 eggs lightly beaten

1 lb. (16 oz) cubed (1/2 in. size) American cheese

16 oz shredded mild cheddar Jack cheese (about 4 cups) (divided)

1 tsp. salt

1 tsp black pepper

Heat oven to 375* F

1. Cook macaroni in a large pot of salted boiling water until tender but not mushy. (about 8-10 min). Drain and then pour into large mixing bowl.
2. Melt on low the American Cheese and 3/4 cup milk until melted. (stir often)
3. Pour melted cheese sauce over pasta and stir. Add in butter, 3/4 cup milk, eggs, 1 cup shredded cheese, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top.

Bake until top crust is golden brown and casserole is bubbling, about 25 min. Serve hot.