Betty Jo Melvin's Macaroni & Cheese

6 T. butter, cubed, plus more for baking dish

12 oz. uncooked elbow macaroni

1 12-oz. can evaporated milk

1 c. plus 2 T. whole milk

3 large eggs, lightly beaten

1-1/2 oz. processed cheese (Velveeta), cut into 1/2" cubes

1-1/2 t. kosher salt

1/2 t. black pepper

11-1/2 oz. (3 c.) pre-shredded sharp cheddar cheese, divided

4-1/2 oz. (1-1/2 c.) pre-shredded mild cheddar cheese, divided

Preheat oven to 425 degrees. Grease a 13 x 9" baking dish with butter and set aside.

Prepare macaroni per package directions for al dente. Drain and transfer to a large bowl.

Stir butter into hot macaroni until melted. Stir in evaporated milk, whole milk, and eggs until well combined. Fold in processed cheese, salt, pepper, 2-1/2 c. of the sharp cheddar, and 1 c. of the mild cheddar.

Transfer macaroni mixture to prepared baking dish. Sprinkle evenly with remaining 1/2 c. sharp and 1/2 c. mild cheddar cheeses.

Bake, uncovered, in preheated oven until golden and bubbly, 45-50 min. Serve immediately.

Serves 10.

Adapted from Southern Living magazine, Dec. 2023, p. 15.