INGREDIENTS
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•1 pound elbow macaroni
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•2 cups freshly shredded sharp cheddar cheese
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•2 cups freshly shredded Monterey Jack cheese
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•2 cups half-and-half or whole milk
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•1 pound block of original Velveeta brand cheese, cut into small cubes
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•2 large eggs
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•1/2 cup cold unsalted butter
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•1/2 teaspoon kosher salt
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•1/4 teaspoon freshly cracked black pepper
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•1/4 teaspoon Cajun seasoning, optional