Blissful "MAC" with Cheddar and Jack

From Florence Carter Rosario of Alexandria, VA - Regional winner of Mid-Atlantic's Greatest Cheese Lover Search

Makes 6 servings

Ingredients

• 2 cups (8 ounces) grated Monterey Jack cheese
• 1 cups (8 ounces) grated sharp Cheddar cheese
• 1 box (16 ounces) elbow macaroni
• 2 tablespoons butter
• 1 can (12 ounces) evaporated skim milk and an equal amount of water
• 2 small eggs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika

Directions

Pre-heat oven to 350 degrees. Cook macaroni according to box instructions. Drain and add to large bowl. Mix in butter, 1 cup Monterey Jack and 1 cup Cheddar cheese. Empty into 2-quart casserole dish.

Mix evaporated milk, water, eggs, salt, pepper and paprika together in small bowl. Pour over macaroni. Sprinkle remaining cheese over top.

Bake 60 to 70 minutes at 350 degrees or until milk/egg mixture is firm and done.