Macaroni and Cheese
1 8-ounce box elbow macaroni, cooked
2 cups sharp cheddar cheese, shredded
2 cups Velveeta, cut into small cubes
2 large eggs, beaten
1 ½ cups whole milk
Salt and pepper to taste
Layer the cooked noodles with 1 cup of the shredded and the cubed cheese in a greased 2-quart casserole with lid, reserving 1 cup of the shredded cheese. Beat eggs with milk and seasoning and pour over dish. Bake covered for 45 minutes. Sprinkle remaining cheese over top and return to oven until cheese has melted and is slightly browned.
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