(by Ne’Untae Brown)
1 lb. elbow macaroni 1 1/2 c. milk 1/2 c. heavy cream 1 c. Colby cheese, shredded
1 c. Monterey Jack cheese, shredded 2 c. mozzarella cheese, shredded 6 – 8 oz. Velveeta cheese, shredded
1 c. cheddar cheese shredded
2 eggs, beaten
Lawry Seasoned Salt and paprika, to taste 2 eggs, beaten
In a large pot of boiling salted water, cook macaroni according to package directions. Drain.
Preheat oven to 350 F.
Combine macaroni with remaining ingredients.
Pour into an extra-large deep metal pan (21 x 13 x 3) and bake for 20 – 30 minutes.
Remove from the oven and and stir.
Return to the oven and continue baking, repeat the stirring until desired level of baked cheesy goodness is reached, about 45 minutes.