INGREDIENTS
•
16 ounces of elbow macaroni (3 cups).
•
3 tbsps of butter or margarine.
•
1 1/2 cups of milk, divided.
•
2 large lightly beaten eggs.
•
1 lb (16 ounces) cubed ( 1/2 inch) Velveeta cheese.
•
8 ounces of shredded Kraft Milk cheddar cheese (divided).
•
8 ounces of shredded Kraft Monterey Jack cheese.
•
1 tsp of salt.
•
1 tsp of freshly ground black pepper.