Macaroni and Cheese = Home on the Range Style

The original recipe is from Amy and Lou's Soul Food and adapted from Midwest Living Magazine

• 10 ounces macaroni
• 1 (8 ounce) package shredded sharp cheddar (2cups)
• 1 (8 ounce) packaged Velveeta, pasteurized processed cheese, cut up (1 cup)
• 1/4 cup butter, cut into pieces
• 3 eggs, slightly beaten
• 1 (12 ounce) can evaporated milk
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• 1/4 teaspoon seasoning salt
• 1/4 teaspoon ground white pepper

Directions

1. 
   

   Let cheeses and butter stand at room temperature.

2. 
   

   Cook macaroni according to package directions until almost al dente'.

3. 
   

   Drain macaroni and transfer to a large bowl.

4. 
   

   Add 1 cup shredded cheese and Velveeta cubes to hot pasta and stir gently til cheeses start to melt.

5. 
   

   In a medium mixing bowl, whisk the eggs, butter, milk, soup, salt and pepper.

6. 
   

   Stir this mixture into the cooked macaroni mixture.

7. 
   

   Transfer half into a 13x9 sprayed baking dish.

8. 
   

   Sprinkle with 1/2 cup of shredded cheese.

9. 
   

   Top with remaining macaroni mixture.

10. 
    

    Bake covered at 325 degrees for 30 minutes.

11. 
    

    Uncover.

12. 
    

    Sprinkle with remaining 1/2 cup of shredded cheese.

13. 
    

    Return to oven and bake 15 minutes more until cheese is melted and bubbly brown.

14. 
    

    Let stand 10 minutes before serving to meld flavors.