Creamy Baked Macaroni and Cheese

My collection of recipes gathered from friends, family and the internet. I like finding whole food plant based recipes - plus traditional ethnic recipes and anything a bit unusual.

16 oz elbow macaroni (about 2 cups)

3 tbsp butter or margarine

1 ½ cups milk, divided (I used 2%)

2 large eggs, lightly beaten

1 lb Velveeta cheese, cubed (½ inch size)

8 oz shredded Kraft mild cheddar cheese (about 2 cups), divided

8 oz shredded Kraft Monterey Jack cheese

1 tsp salt

1 tsp freshly ground black pepper

Directions at dailyrecipesblog.com

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