Sandy's Mac & Cheese

1 box shell pasta

butter

colby jack cheese, shredded

cheddar cheese, shredded

1 small velveeta cheese, shredded

4-5 eggs

4-5 cups milk

salt

pepper

Cook pasta until al dente, then strain. Coat a 13 x 9 baking dish with cooking spray. Layer pasta in baking dish so bottom is covered. Place four slices of butter on pasta layer (one slice = approx.1/2 tbsp). Layer a little of each of the cheeses until pasta is covered (I used a lot more colby and cheddar compared to the velveeta). Repeat layers (pasta, butter, cheeses), ending with cheese. I had three layers (my third layer was pretty thin though).

Beat 5 eggs well with a fork, add salt and pepper to taste, add milk until mixture equals 5 cups (you might have to start with 2 or 3 eggs if you don't have a liquid measuring cup equaling 5 cups). Pour egg and milk mixture over pasta layers. Start at the edges and work in. You may not have to use all of the milk mixture, I did. Use just enough so that when you push down gently on the pasta you can see milk, but it's not soaking in it (Interpret the above direction however you can).

Cover with foil and bake at 350 degrees for 35 minutes. Then uncover and bake for an additional 5 minutes to brown to your liking.

From the kitchen of: Sandy, Washington D.C.