I thought it was time I finally shared the recipe and directions on how to make it. So let's just right in and get to making this cheesy treat.
First you'll need:
2 Boxes of elbow macaroni.
1 Block of Monterey Jack Cheese
1 Block of Colby Jack Cheese
1/4 Block of Velveeta Cheese
1 1/2 Cups of Milk
1 Tsp Salt
1/2 Tsp Pepper
1/8 Tsp Cayenne
1/4 Tsp Paprika
Once you have all of your ingredients start off by getting a large pot and bring the water to boiling temperatures. Empty an entire box and a half of elbows into the boiling water. At the same time go ahead and pre-heat your oven. You want the temperature to be 425 degrees.
While the macaroni is cooking on the stove top spend that time cutting up the cheeses. You'll want to take your two whole blocks and cut them into cubes. While taking the 1/4 of Velveeta cheese and cutting it into to long strips. Once you've cut them set them aside on your cutting board.
Next up, grab a mixing bowl. Crack your eggs and then scramble them in the bowl. Add the milk. Then one by one add your spices. Once you've got everything in the bowl mix it up until the spices can hardly be seen. Often the spices will want to clump up into clusters. Use a fork while mixing to break them up. Set aside.
By this time your macaroni should be done from the stove top. Drain and pour into a waiting baking dish or pan. Make sure that you grease the pan so the macaroni won't stick to the bottom or sides.
After you've drained your pasta pour it into the dish. Mix in the velveeta cheese and let it start to melt. Slowly but quickly while it's still hot start mixing in your cubed cheese. Make sure that you drop each cube in individually. You do not want a large cluster of cheese so spread it out as you're placing them in the dish. Once the cheese is all inside the dish. Grab that bowl of spices, milk and eggs and evenly pour over the macaroni.
Place the dish on the bottom rack of the oven and bake for 45 minutes.
The finished product! Let cool!