Macaroni and Triple Cheese

Who doesn't love homemade Mac and Cheese?

1 box (14 ounces ) Elbow macaroni
2 eggs
1 can (12 ounces) evaporated milk
1/4 cup butter, melted
1 tsp. seasoned salt
1/2 to 1 tsp. pepper
8 ounces Velveeta cheese
2 cups (8 ounces) shredded mild cheddar cheese, divided
2 cups (8 ounces) shredded sharp cheddar cheese, divided.( A good white cheddar is really yummy if you can find it.)

Cook macaroni. Meanwhile whisk the eggs, milk, butter, seasoned salt and pepper until combined. In large skillet over low heat, melt Velveeta with a little of milk mixture. Once melted, add remaining milk mixture and one cup each of mild and sharp cheddar cheese. Stir until all cheese is melted. Add macaroni to cheese mixture. Pour into greased 3 quart baking dish. Top with remaining cheese. Bake, uncovered at 350 for 25 - 30 minutes or until cheese is melted and edges are bubbly. Serves 6.

I adapted this recipe from a recipe I found in a Taste of Home magazine, it reminds me of the Mac and Cheese my Grandmother used to fix and has become a family favorite. You will often find my husband and girls picking the top off :) after dinner before the food is put away. A friend adds green chili's to the top, which is yummy too.

We eat our macaroni and cheese with Blueberry Muffins. Strange I guess, but it's another family tradition. Up until I met my husband I thought everyone did it, like peas and carrots, they just went together. Not the case I found out.