Mary’s Macaroni & Cheese

Monica Sigmon

Ingredients:
1 pkg. (16 oz.) Elbow Macaroni, uncooked
¼ cup (1/2 stick) Butter or Margarine
1 Egg
2 ½ cups Milk
½ lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up, divided
2 cups Shredded Cheddar Cheese, divided
Paprika

Preheat oven to 350°F. Cook macaroni as directed on pkg. Meanwhile, cut butter into small pieces; place in bottom of 13x9-inch baking dish. Beat egg and milk with wire whisk until well blended; set aside. Drain macaroni. Spoon half of the macaroni over butter in baking dish; sprinkle with 1 cup each of the VELVEETA and Cheddar cheese. Add half of the egg mixture. Repeat layers of macaroni, VELVEETA, Cheddar cheese and egg mixture. Sprinkle lightly with paprika. Bake 15 min. Remove from oven; stir until well blended. Bake an additional 15 min. or macaroni mixture is until heated through and top is golden brown.