1 lb. elbow macaroni, cooked according to pkg. directions
1 stick of butter, not margarine, cut into pieces
8 oz. velvetta, cut into cubes
2 C. shredded extra sharp cheddar cheese
2 C. colby jack cheese
2 C. half and half
2 large eggs, beaten
good pinch of salt and pepper
How to make it
Drain the cooked pasta and place back in the pot you cooked it in. Add the butter and velvetta, stirring until melted. Add 1 1/2 C. cheddar cheese and 1 1/2 C. colby jack cheese, stir well. Add the half and half, eggs, salt and pepper. Pour into a lightly buttered 9x13 casserole dish. Top with the remaining cheese. Bake in a 350 degree oven for 35-40 minutes. Allow to sit for 5 minutes before serving.
