16 oz elbow macaroni (about 2 cups)
3 Tbsp butter or margarine
1 1/2 c milk, divided ( i used 2% )
2 large eggs, lightly beaten
1 lb Velveeta cheese cubed (1/2 inch size)
8 oz shredded kraft mild cheddar cheese (about 2 cups), divided
8 oz shredded kraft Monterrey jack cheese
1 tsp salt
1 tsp freshly ground black pepper
How to Make Momma’s Creamy Baked Macaroni and Cheese
1. Heat oven to 375 degrees F. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.
2. Melton lows the Velvetta Cheese and ¾ cup milk until melted (stir often). Pour Melted Cheese Sauce over Pasta and Stir. Add in butter,¾ cups milk, eggs,1 cup shredded pieces of cheese, salt and pepper.
3. 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 minutes ). Serve hot