Nana'S Macaroni And Cheese - cooking recipe

Ingredients

1 lb elbow macaroni
3 eggs
1/2 gallon whole milk
2 lbs Velveeta cheese (shredded)
8 ounces extra-sharp cheddar cheese (shredded)
13 1/2 ounces evaporated milk

Preparation

Boil macaroni according to package directions (recommend: less time for firmer noodles) and drain well.
Pour macaroni into a large (13x18-inch or 13x19-inch) baking pan.
Add cheese and mix well.
In a separate bowl, combine eggs with a splash of milk. Beat thoroughly, and pour over the macaroni-cheese mixture.
Add evaporated milk.
Pour whole milk into the pan until the macaroni is completely covered. note: nana performs a \"spoon test\" - rest the spoon on the macaroni and if the milk covers the spoon you should have about the right amount.
Bake at 400\u00b0F for a minimum of 1 hour. Macaroni and cheese is done when you shake the pan and it jiggles like jello.