Sassy Mac & Cheese

• 1-1/4 gal. penne pasta, uncooked
• 1 qt. KRAFT CHEDASHARP Pasteurized Process American Cheese Shred
• 1 qt. shredded mozzarella cheese
• 4 each eggs
• 2 qt. milk
• 1 cup GREY POUPON Country Dijon Mustard
• 1 qt. crushed butter crackers
• 1/2 cup butter, melted

1. Cook pasta as directed on package; rinse.
2. Place in large bowl.
3. Add cheeses; mix lightly.
4. Beat eggs, milk and mustard with whisk until well blended.
5. Add to pasta mixture; toss to coat.
6. Pour into 2 full-hotel pans (or into 1 half-hotel pan for trial recipe) sprayed with cooking spray.
7. Mix cracker crumbs and butter; sprinkle over pasta mixture.
8. Bake in 300 degrees F-convection oven 12 to 15 min.
9. or until heated through.

penne pasta, chedasharp, mozzarella cheese, eggs, milk, butter crackers, butter

Taken from www.kraftrecipes.com/recipes/sassy-mac-cheese-113570.aspx (may not work)