1 lb cooked elbow macaroni
1 cup whole milk
2 (12 ounce) cans evaporated milk
1 cup butter, cut into small pieces
1/2 lb colby cheese
1/2 lb monterey jack cheese, shredded
1/2 lb sharp cheddar cheese, shredded
1 lb Velveeta cheese, cut in chunks
1 tablespoon whiter pepper
1 tablespoon sugar
1 cup shredded American cheese or 1 cup mild cheddar cheese
1 Preheat oven to 350°C.
2 Put pasta in 9 by 13 dish and set aside.
3 Mix milks and eggs well.
4 Add the butter and colby, Montery jack, sharp cheddar and velveeta cheeses to the pasta.
5 Pour milk and egg mixture over the pasta.
6 Season with salt , pepper, sugar and toss.
7 Sprinkle with remaining cups of American or Cheddar cheese.
8 Bake for 30 to 45 minutes or untill top is lightly browned.