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Ingredients
- 2 lb bag of elbow macaroni cooked butter or possibly margarine
- 2 x Large eggs, well beaten can of evaporated lowfat milk (or possibly whole lowfat milk)
- 8 ounce each* of medium cheddar Monterey jack, and Colby grated
Directions
- In 9x13" pan, spray with Pam. Spread half of cooked macaroni in pan.
- Sprinkle half of each cheese on top, using Monterey jack in middle. Dot with butter, and pour half of egg on top. Pour evaporated lowfat milk on top (maybe about 1/4 - scant 1/2 of can). Repeat.
- Bake at 350-375F till cooked throughout, and top is brownish.
- Very rich, but delish. Freezes well.
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