m-m-m-mac 'n cheese

Ingredients

• HOME ECONOMICS INSTRUCTORS STATED: READ COMPLETE RECIPE BEFORE YOU BEGIN. SO WE WERE FAMILIAR WITH INGREDIENTS, DIRECTIONS, COOK TIME. CLEAN AS WE COOKED, NOTHING LEFT TO WORRY OVER AFTER OUR MEAL.
• 1 box 2 lb. size mueller's® elbows
• 4 cans campbell's® cheddar cheese soup, 10.75 oz. size
• 4 cans pet evaporated milk, 12 oz. size
• 2 teaspoons salt
• 1 cup water
• 2 1/2 sticks unsalted land o lakes® butter, room temperature.
• 2 cups colby and monterey jack cheese, shredded, room temperature
• 2 teaspoons dry mustard
• 1/8 teaspoon ground black pepper (optional)
• 2 tablespoons cornstarch
• 2 cups extra sharp cheddar cheese, shredded, room temperature
• 2 cups swiss cheese, shredded ( if block) or chopped (if slice), room temperature
• 4 - eggs, lightly beaten
• 2 cups provolone cheese, shredded, room temperature
• 1/2 pound velveeta®, cut into 1/2-inch cubes
• MACARONI AND CHEESE TOPPING INGREDIENTS:
• 1/2 cup plain dry bread crumbs
• 1 - sleeve ritz crackers, crushed
• 1/2 stick unsalted land o lakes® butter, melted
• STIR THE BREAD CRUMBS, CRACKERS, MELTED BUTTER IN A MEDIUM BOWL AND TOSS UNTIL MIXTURE IS COATED. SPRINKLE THE BREAD CRUMB MIXTURE OVER THE MACARONI AND CHEESE.
• BUTTER FLAVORED COOKING SPRAY
• ROASTING SIZE PAN,15 X 10 X 3-INCH (DISPOSABLE IS FINE)