Cook and drain 16 oz. elbow macaroni. Melt 4 Tbs. butter into the pasta; add salt and pepper to taste.
Combine 1 beaten egg, 2 cups of milk, and 1 Tbs. prepared mustard.
Stir 16 oz cubed Velveeta and 8 oz sharp cheddar into the pasta. Pour the milk/egg mixture over everything.
Pour 1 can of evaporated milk over the pasta and bake at 350 for 30 min to 1 hr or heat in crockpot on low for up to 3 hrs.
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