BAKED MACARONI AND CHEESE

Ingredients:

• 16oz Elbow Macaroni
• 3 Tbsp. Butter
• 1 ½ Cup Milk, divided
• 2 Large Eggs, lightly beaten
• 1 lb. (16oz) cubed (1/2 inch size) Vevetta Cheese
• 8oz Cream Cheese, cubed
• 8oz, shredded Kraft mild cheddar cheese, divided
• 8oz, shredded Kraft Monterrey Jack cheese
• 1tsp Salt
• 1tsp freshly ground black pepper

How to Make It:

1. Heat oven 375 degrees. 
2. Cook Macaroni in large pot of salted boiling water, until tender but not mushy, about 8 to 10 minutes. 
3. Drain well and pour into large mixing bowl. 
4. Melt on low Velvetta, Cream Cheese and ¾ cup milk, until melted (stir often) 
5. Pour melted cheese over pasta and stir. 
6. Add Butter and ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. 
7. Mix well and transfer to a 2 quart baking dish. 
8. Pour remaining cheese on top. 
9. Cook approximately 20 minutes or until edges are golden brown.