Mac and Cheese

Cube the Velveeta® Original Pasteurized Cheese Product (2 cups), and shred the Sharp Cheddar Cheese (1 cup) and Monterey Jack Cheese (3/4 cup).

Bring a pot of water to a boil and add 2 tsp of Salt (to taste). The result of your Mac and Cheese will be affected and under-seasoned if you don’t salt the water before cooking the pasta. Add the Elbow Macaroni (1 lb) to the boiling water and cook according to the package direction for al dente pasta, about 6 minutes.

While the water is coming to a boil, beat together 2 whole Eggland's Best Classic Eggs (2), one egg yolk, and the Evaporated Milk (12 oz).

Drain the macaroni noodles. Put the macaroni back into the pot and on low heat add Butter (2 Tbsp). Add in the Velveeta, sharp cheddar, and Monterey Jack Cheese. Add Salt (to taste) and Ground White Pepper (to taste) and stir to melt the cheese.

Pour the milk sauce over the macaroni. Stir gently until all the macaroni is completely covered in cheese sauce. Keep stirring over medium-low heat until the temperature of the mac and cheese reaches at least 165 degrees F (75 degrees C).

Remove from the heat and serve immediately. Garnish the Wisconsin Mac and Cheese with additional shredded cheddar.