INGREDIENTS
1 lb
elbow macaroni
8 tbsp
Challenge butter (1 stick) (cut into 1 tablespoon-sized pieces)
2 cups
half-and-half
2 cups
shredded sharp cheddar cheese
2 cups
shredded Monterey Jack cheese
2
eggs (lightly beaten)
8 oz
Velveeta (cut into small cubes)
1/4 tsp
seasoned salt
1/4 tsp
black pepper