1lb.Elbow macaroni
1lb.Velveeta
1C.Milk divided
4 Tbsp.Melted butter
2 Large eggs beaten
½ tsp.Garlic powder
½ tsp.Paprika
2 C.Shredded cheddar cheese
2 C.Shredded monterey jack cheese
Salt and pepper to taste
Seasoned panko crumbs for garnish
Preheat the oven to 375 degrees.
Cook the elbow macaroni until al dente and drain well.
In a saucepan over medium heat, combine ½ cup of milk and velveeta until completely melted and combined.
Pour the cheese sauce over the macaroni and stir to combine.
In a mixing bowl, combine the eggs, butter, garlic powder, paprika, salt and pepper, and 1 cup of each of the shredded cheeses. Pour this mixture into the macaroni, and stir to combine well.
Pour the mixture into a well-greased 9×13 baking dish and top with the remaining 1 cup of each of the shredded cheeses.
Sprinkle some panko bread crumbs on top and bake for 25 minutes.
