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Ingredients

• 1 package (16 ounces) elbow macaroni
• 2 eggs
• 1 can (12 ounces) evaporated milk
• 1/4 cup butter, melted
• 2 tablespoons prepared mustard
• 1 teaspoon seasoned salt
• 1 teaspoon pepper
• 8 ounces process cheese (Velveeta), melted
• 2 cups (8 ounces) shredded mild cheddar cheese, divided
• 2 cups (8 ounces) shredded sharp cheddar cheese, divided

Description

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