2 cups dry small elbow macaroni or shells
1/4 cup butter or margarine, cut into pieces
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
2 large eggs
1 teaspoon dry mustard
1/2 teaspoon ground white pepper
2 cups shredded Cheddar cheese
4 ounces American cheese, cut into pieces
 
 

Submitted by: Nestle® Carnation®
 
 
 

1. Cook macaroni in medium saucepan for 8 to 10 minutes or until almost tender; drain. Return macaroni to saucepan. Add butter; stir until melted.

2. Whisk together evaporated milk, eggs, mustard and pepper in medium bowl. Add to macaroni mixture along with cheese; stir. Cook over low heat, stirring constantly, until cheese begins to melt. Pour into 1 1/2-quart casserole dish.

3. Bake for 10 minutes; stir. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden. Season with salt.

FOR FREEZE AHEAD: Prepare as above; do not bake. Cover; freeze up to 2 months. Thaw overnight in refrigerator.

Preheat oven to 350 degrees F.

Bake, uncovered, stirring halfway through, for 45 to 50 minutes or until bubbly and top is lightly golden. Season with salt