Mac n Cheese
2 Lb. Box Elbow Macaroni
2 T Salt
2 L Eggs
1 qt. Heavy Cream
1 Stick of Butter Melted
1 C Shredded Sharp Cheddar Cheese
2 C Shredded Mozzarella Cheese divided
1 C Cubed Velveeta Cheese
1 C Shredded Monterey Jack Cheese
1 C Shredded Mixed Cheese
2 tsp. Igotchu Himalayan Salt and Pepper
1 tsp. Igotchu All Purpose Seasoning
Preheat oven to 350. Lightly grease large casserole dish or foil pan. In large stock pot fill ¾ way with cold water and add 2 tablespoons of salt. Bring to boil over medium high heat and add macaroni stirring every minute and cook for 7 to 8 minutes. Drain macaroni in colander and rinse lightly with cold water to stop cooking process. In large microwavable bowl or double boiler add 1 quart of heavy cream, melted butter, 1 cup shredded sharp cheddar cheese, 1 cup shredded mozzarella cheese, 1 cup cubed Velveeta cheese, 1 cup shredded Monterey cheese and 1 cup of mixed shredded cheese. Cook in microwave on high for 3 minutes and whisk, repeat every 3 minutes until cheese is melted and sauce is smooth and well combined. If using double boiler cook and stir until all cheese is melted and sauce is smooth. Add 2 beaten eggs, Igotchu Himalayan salt and pepper and Igotchu all-purpose
seasoning whisking well to combine. Pour cheese sauce over cooked macaroni and place in greased casserole dish. Bake until bubbly and golden for 1 hour
