"This is a great way to make America's most popular comfort food. The dish turns out cheesy, rich and creamy. —Jennifer Babcock, Chicopee, Massachusetts..."
INGREDIENTS
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3 cups uncooked elbow macaroni
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1 pound process cheese (Velveeta), cubed
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2 cups (8 ounces) shredded Mexican cheese blend
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2 cups (8 ounces) shredded white cheddar cheese
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1-3/4 cups milk
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1 can (12 ounces) evaporated milk
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3 eggs, lightly beaten
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3/4 cup butter, melted