Presented by James Bazzelle, Mert's Heart and Soul
Yield: Four Servings
8 ounces uncooked elbow macaroni
2 1/2 cups shredded sharp Cheddar cheese
1/2 cup Velveeta or American cheese
2 cups milk (warm)
1/4 cup butter
2 whipped eggs
2 tablespoons butter
Salt to taste
Cook macaroni according to the package directions. Drain.
Stir in 1 cup Cheddar cheese, all Velveeta cheese and the Eggs, butter with the hot noodles until cheese is melted and add milk . Put half macaroni in large casserole dish, add cheddar cheese on top add remainder noodles top again with cheese.