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
- 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.
- Melt on low the American Cheese and 3/4 cup milk until melted. (stir often)
- 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.
