INGREDIENTS
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1 pound elbow macaroni
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8 tablespoons (1 stick) butter, cut into 1 tablespoon-sized pieces
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2 cups half-and-half
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2 cups shredded sharp cheddar cheese
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2 cups shredded Monterey Jack cheese
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2 eggs, lightly beaten
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8 ounces Velveeta, cut into small cubes
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¼ teaspoon seasoned salt
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¼ teaspoon black pepper
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