1 (16 oz.) box elbow macaroni
1 (8 oz.) pkg. extra sharp cheese (white)
1 (8 oz.) pkg. sharp cheese (yellow)
1 (8 oz.) pkg. mild cheese (yellow)
2 small eggs
1 cup whole milk
2 tsp. butter
crushed black pepper
dash seasoned salt
non-stick cooking spray (Pam)

Preheat oven to 350°F. Cook elbows according to the directions on the box. Cut the 3 cheeses in small cubes (I like Cracker Barrel). Set aside. Mix 2 eggs and milk together. When elbows are done, drain.

Add 2 teaspoons of butter to elbows and mix well. Gradually add cheeses, egg and milk mixture. Mix all ingredients thoroughly. Mix in a little crushed black pepper and a dash of seasoned salt.

Spray non-stick spray in a large deep glass casserole dish. Pour ingredients into dish, crush a little more black pepper on top of macaroni and cheese. Cover and bake at 350°F for 25 minutes, take cover off and let bake for 5 minutes more.

When done take out of oven and stir macaroni & cheese. Let sit for about 15 minutes before serving.

Submitted by: Tahnee Glenn