Ingredients
- 1 lb Elbow Macaroni
- 12 oz Evaporated Milk
- 2 Eggs
- 8 oz Sharp Cheddar
- 8 oz Mild Cheddar
- 8 oz Velveeta
- 8 oz Monterey Jack
- 8 oz Muenster
- 8 oz Provolone
- 1/2 Cup Butter
- 2 1/2 tsps Salt
- 1 tsp Black Pepper
Method
- Preheat the oven to 350 degrees. Add one teaspoon of salt to a pot of water then bring to a boil. Add the macaroni and cook for exactly six and a half minutes. Pour off the water then transfer the macaroni to the pan then add the butter.

- Add the butter, pour in the milk then season with the pepper and the remaining salt then pour in your eggs and mix until well combined.

- Now add the cheeses then mix until well combined.

- Transfer to the preheated oven and allow it to bake for 20 minutes.

- Remove the mac and cheese from the oven after 20 minutes and give it a good stir then return the pan to the oven Continue baking for another 25 minutes then it is ready to serve.

Nutrition
Calories: 675kcal
