INGREDIENTS
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2 pounds of elbow macaroni
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1 pound of cheddar cheese
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1 pound of Monterey jack cheese
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2 pound block of Velveeta cheese
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2 to 2-1/2 cups of milk
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4 eggs, beaten
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Kosher salt, freshly cracked pepper and Cajun seasoning, to taste
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1 cup (2 sticks) of butter