Mom'S Macaroni And Cheese

• 2 lbs elbow macaroni
• 32 oz Velveeta Cheese, cut into 1/2 inch cubes
• 16 oz Colby Cheese, cut into 1/2 inch cubes
• 1 stick of butter
• 1-2 cans of evaporated milk
• salt and pepper
• 1 large egg, beaten

1. Pre-heat oven to 350 degrees.
2. 2. Bring a large pot of water to a boil. Add about a tablespoon of salt to water. Remove when noodles slightly undercooked. Strain noodles. Place in large bowl until noodles are room temperature.
3. 3. Place noodles in a baking casserole pan. Add butter, Velveeta and Colby cubes. Mix.
4. 4. Fill pan two thirds with evaporated milk. Add egg and pepper, mix.
5. 5. Cover with aluminum foil. Bake in oven for one hour at 350 degrees. Remove aluminum foil for last 15 minutes to brown.
6. 6. Bake until milk is almost absorbed. Make sure there is some milk remaining at the bottom. As the macaroni and cheese cools it will absorb the rest of the milk./quote

elbow macaroni, velveeta cheese, colby cheese, butter, milk, salt, egg

Taken from www.epicurious.com/recipes/member/views/moms-macaroni-and-cheese-52961971 (may not work)