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    Triple-cheese Macaroni

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    1 package (16 ounces) elbow macaroni
    2 eggs
    1 can (12 ounces) evaporated milk
    1/4 cup butter, melted
    2 tablespoons prepared mustard
    1 teaspoon seasoned salt
    1 teaspoon pepper
    8 ounces process cheese (Velveeta), melted
    2 cups (8 ounces) shredded mild cheddar cheese, divided
    2 cups (8 ounces) shredded sharp cheddar cheese, divided

    Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese.
    Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheeses. Bake, uncovered, at 350 for 25-30 minutes or until cheese is melted and edges are bubbly.




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