Ingredients
1 package (16 ounces) elbow macaroni2 large eggs, room temperature1 can (12 ounces) evaporated milk1/4 cup butter, melted2 tablespoons prepared mustard1 teaspoon seasoned salt1 teaspoon pepper8 ounces process cheese (Velveeta), melted2 cups shredded mild cheddar cheese, divided2 cups shredded sharp cheddar cheese, divided
Preparation
Cook macaroni according to package directions. Preheat oven to 350°.
Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese.
Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheeses. Bake, uncovered, until cheese is melted and edges are bubbly, 25-30 minutes.
