Cheesy Oven Noodles

Creamy Macaroni and Cheese

Made: December 25, 2012

Ingredients
- 16 ounces dried elbow macaroni (4 cups)
- 1 cup shredded sharp cheddar cheese (8 ounces)
- 8 oz pasteurized prepared cheese product, cut up
- 1/4 cup butter, cut up
- 3 eggs, lightly beaten
- 1 can (12oz) evaporated milk
- 1 can (10 3/4oz) condensed cheddar cheese soup or 1 cup process cheese dip
- 1/4 teaspoon ground white pepper

Directions
- Preheat oven to 325 F
- Cook macaroni according to package directions
- Meanwhile, let the cheeses and butter stand at room temperature
- Drain macaroni; transfer to a very large bowl
- Add 1 1/2 cups of the shredded cheddar cheese, the cheese product, and the butter to the hot pasta; stir well to combine, set aside
- In a medium bowl whisk together the eggs, milk, cheese soup, and pepper until smooth
- Stir egg mixture into macaroni mixture
- Spoon macaroni mixture into a 3-quart baking dish
- Cover and bake for 25 minutes
- Uncover and stir well
- Sprinkle evenly with the remaining 1/2 cup shredded cheddar cheese
- Bake, uncovered, for 15 to 20 minutes more or until cheese melts

I used Velveeta for the pasteurized prepared cheese product (2 4oz blocks) cur into small squares and I also added some bread crumb topping on top during the 2nd cheese topping for the uncovered cooking segment for some crunch.

(Recipe used: Better Homes and Gardens)