Southern Mac and Cheese

Ingredients
2 pounds of elbow macaroni
1 pound of cheddar cheese
1 pound of Monterey jack cheese
3/4 block of Velveeta cheese (about a pound)
2 cups of milk
4 eggs, beaten
Kosher salt (or sometimes I use garlic salt), freshly cracked pepper, and Cajun seasoning or Paprika, to taste


Directions:

1. Boil the macaroni in a large pot with the olive oil until tender.
2. While the macaroni is boiling, shred the cheddar cheese and the Monterey Jack cheese onto separate plates, and cut the velveta into small chunks.
3. Pour milk into a mixing bowl. Add the eggs, salt, pepper, and cheese (save some cheddar for the top). Mix until ingredients are well blended.
4. When macaroni is finished cooking (cook until just under al dene), remove from pot and rinse well with cold water.
5. Pour the macaroni into a large oven safe dish (I prefer an aluminum pan for easy clean up.
6. Pour the milk and egg mixture over the macaroni and mix well. Spread the remaining cheddar cheese over the top of the macaroni.
7. Bake uncovered at 350°F for 30 minutes.