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Ingredients
US|METRIC
4 SERVINGS
- 16 oz. elbow macaroni (about 3 cups)
- 3 Tbsp. butter (or margarine)
- 1 1/2 cups milk (divided)
- 2 large eggs (lightly beaten)
- 1 lb. velveeta cheese (cubed, 1/2 inch size)
- 8 oz. KRAFT Mild Cheddar Cheese (shredded, about 2 cups, divided)
- 8 oz. jack cheese (shredded Kraft Monterrey)
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
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