2 ½ cups elbow macaroni
2 eggs, beaten
1 ½ cup of half & half
½ cup butter, melted
½ can of cream of mushroom soup
1 ½ cup grated sharp cheddar
1 ½ cup grated Colby-Jack
1 teaspoon paprika
Salt & Pepper to taste
1. Pre-heat oven to 350º F.
2. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, about 10 to 12 minutes. Drain, rinse with cold water, and set aside.
3. In a large bowl, beat the eggs with the half & half, ¼ cup melted butter, and salt & pepper.
4. Put half the macaroni into a buttered 2-quart casserole and top with half of cream of mushroom soup and shredded cheese mixture. Repeat. Pour the milk mixture over the macaroni and cheese.
5. Sprinkle the remaining cheese and paprika over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm!