New recipes

I've decided that every once in a while I will ad a recipe of something new I've made (and like), from scratch! Anyone who knows me can tell you that I'm no Betty Crocker. So if I make anything from scratch, it's a HUGE deal! Usually I only make Christmas cookies this way and they come out really good. Anyhow, what I've made this week is called Triple Cheese Macaroni. As any southern woman worth her salt will tell you, you cannot make, let alone eat, macaroni and cheese from a box no matter how cute and adorable the kid on the cover is. As it happens, I am from up north, so Kraft products usually fare pretty well in my kitchen. I thought I'd try something new. All I can say is Oh. My. God! This was sooo good! It will take a little bit for my kids to get used to this. They enjoy the processed stuff so much. The only thing about this recipe is that even though it says it will feed 6, those 6 people had better have very big appetites, because I was eating this for 4 days!! Here goes, and if you make it, let me know what you think...

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

Cook macaroni according to package direction. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese.

Drain macaroni; stir into cheese mixture. Pour into greased 3-qt. baking dish. Bake, uncovered, at 350* for 25-30 minuted or until cheese is melted and edges are bubbly. Yield: 6 servings.