16 ounces large elbow macaroni
1 lb cheddar cheese
8 ounces Monterey jack cheese
8 ounces Velveeta cheese
2 1/2 cups milk
1/2 cup real butter
2 teaspoons all-purpose flour
1/4 teaspoon salt
2 teaspoons black pepper
2 teaspoons olive oil
Step 1: Boil the macaroni in a large pot with the olive oil until tender.
Step 2: While the macaroni is boiling, shred the cheddar cheese and the Monterey Jack cheese onto separate plates.
Step 3: Pour milk into a mixing bowl. Add the eggs, salt, pepper, and flour. Add melted butter. Mix until ingredients are well blended.
Step 4: When macaroni is finished cooking, remove from pot and rinse well with cold water.
Step 5: Pour the macaroni into a large oven safe dish
Step 6: Mix about half of the cheddar cheese into the macaroni.
Step 7: Mix in all of the Monterey Jack cheese. Cut the Velveeta cheese into chunks and mix into macaroni.
Step 8: Pour the milk and egg mixture over the macaroni and mix well. Spread the remaining cheddar cheese over the top of the macaroni.
Step 9: Bake uncovered at 350°F for 30 minutes.