Jennifer'S Macaroni And Cheese - cooking recipe

Ingredients

1 lb large elbow macaroni, cooked al dente
1 cup milk
2 (15 ounce) cans evaporated milk
3 eggs
1/2 cup butter, diced in small cubes
1 tablespoon white pepper
2 teaspoons dry mustard
1 1/2 teaspoons salt
1 teaspoon black pepper
1 tablespoon sugar
1/4 teaspoon cayenne pepper
16 ounces sharp cheddar cheese, grated
8 ounces monterey jack cheese, grated
16 ounces Velveeta cheese, diced in small cubes
8 ounces mild cheddar cheese, grated for topping the casserole

Preparation

Cook macaroni according to package directions until al dente and drain.
Put macaroni into a buttered lasagna pan. A typical 9 x 13 pan is too small for this recipe.
Mix the milks, eggs and dry seasonings together in a large bowl.
Add the sharp cheddar, Monterey Jack and Velveeta cheese and butter to the milk mix.
Pour over the noodles and mix well.
Top with the mild cheddar.
Bake at 350 degrees for 45 minutes to 1 hour or until bubbly and slightly browning at the edges of the pan.