Best Macaroni And Cheese - cooking recipe

Ingredients

1 lb. elbow macaroni
2 (12 oz.) cans evaporated milk
4 Tbsp. butter
1/2 lb. Cheddar cheese, grated
1/2 lb. Colby cheese, grated
1 lb. Velveeta cheese, cut in small cubes
4 oz. cream cheese, cut in small cubes
1 egg
salt and pepper

Preparation

Cook macaroni in large kettle in boiling salted water until al dente, pliable but not mushy. Drain well and return to pot. Add milk and butter and place over medium-low heat. When butter has melted, add cheese, a little at a time, until all have melted into a smooth sauce. Remove from heat and stir in egg. Season with salt and pepper. Pour into a 9 x 13-inch baking pan. Bake at 350\u00b0 for 30 to 40 minutes until edges begin to set and casserole is bubbly.