Cheesy Macaroni and Cheese

Another version of America's favorite comfort food. Can be made ahead and frozen for later use.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 2  cups elbow macaroni
• 1⁄4 cup butter or 1⁄4 cup margarine, cut into pieces
• 1 (12 ounce) can Carnation Evaporated Milk
• 2  large eggs
• 1  teaspoon dry mustard
• 1⁄2 teaspoon white pepper
• 2  cups cheddar cheese, shredded
• 1  cup American cheese, cut into pieces

Directions

1. Preheat oven to 350*.
2. Cook macaroni in medium saucepan for 8 to 10 minutes or until almost tender; drain. Return macaroni to saucepan. Add butter; stir until melted.
3. Whisk together evaporated milk, eggs, mustard and pepper in medium bowl. Add to macaroni mixture along with cheese; stir. Cook over low heat, stirring constantly, until cheese begins to melt. Pour into 1 1/2-quart casserole dish.
4. Bake for 10 minutes; stir. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden. Season with salt.
5. FOR FREEZE AHEAD:.
6. Prepare as above; do not bake. Cover; freeze up to 2 months. Thaw overnight in refrigerator.