Ingredients:
2 cups dry small elbow macaroni or 2 cups pasta shells
1/4 cup butter or 1/4 cup margarine, cut into small pieces
1 (12 ounce) cans evaporated milk
2 large eggs
1 teaspoon dry mustard
1/2 teaspoon white pepper
2 cups grated sharp cheddar cheese
4 ounces American cheese, cut into pieces
Directions:
Preheat oven to 350* Cook macaroni in medium saucepan for 8 to 10 minutes or until almost tender; drain.
Return macaroni to saucepan.
Add butter; stir until melted.
Whisk together evaporated milk,eggs,mustard and pepper in medium bowl.
Add to macaroni mixture along with cheese;stir.
Cook over low heat,stirring constantly until cheese begins to melt.
Pour into 1 1/2 quart casserole dish.
Bake for ten minutes;stir.
Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden.
Season with salt.
Servings: 4
Time preparation: 15 min.
Time total: 55 min.