Cheat-Worthy Mac and Cheese

My mother in law made this mac and cheese at Thanksgiving and I was in heaven! In fact, she put some aside for us to take home with turkey and all the other fix'ins so we could have a good "leftover" dinner. When we were ready to leave, I reminded my hubby to get the leftovers so we wouldn't forget them, and then we were off. We had a wonderful day!

I had to work the next day and ALL DAY I was looking forward to dinner and that MAC and CHEESE!

I got home and started taking the leftovers out of the fridge and I started to get irritated because I couldn't find the mac and cheese! I asked my husband if he ate it for lunch or something. He then told me that he left the mac and cheese in the fridge at his parents house because he didn't think it was ours to take. That's when I yelled, "WHAT?!?!?"

I was crushed. All that daydreaming and now I wouldn't get my mac and cheese.

I then noticed that my husband was MIA. That very smart man that I married, drove 40 minutes, round trip, to bring me my mac and cheese. And that is one of the many reasons why I love him!

Anyway....I finally made myself this mac and cheese, but varied the recipe a bit. It is easy and really delicious!

Sorry there are no photos! But this stuff moves quick!

Cheat-Worthy Mac and Cheese

12 oz elbow macaroni

8 Tablespoons butter

1 cup Muenster cheese

1 cup sharp Cheddar cheese

1 cup (8 oz) Velveeta, cut into small cubes

1 (12 oz) can of evaporated milk

1/2 cup milk ( any kind will do)

2 large eggs

1/4 teaspoon seasoned salt

1/4 teaspoon freshly ground black pepper

Preheat oven to 350 degrees. Lightly butter a deep 2 1/2 quart casserole.

Bring large pot of salted water to a boil. Add elbow macaroni and cook until just tender, about 8-9 minutes. Do not overcook. Drain well and return to the cooking pot.

Melt butter in microwave and stir into the macaroni. In a large bowl, mix the Muenster and sharp Cheddar cheese. To the macaroni add the evaporated milk, regular milk, eggs, and shredded cheese and the cubed Velveeta. Season with salt and pepper. Transfer to the prepared casserole. Sprinkle with additional cheese if desired.

Bake until bubbling around edges, about 35 minutes.