Creamy Baked Macaroni and Cheese

Creamy Baked Macaroni and Cheese 16 oz elbow macaroni (about 2 cups) 3 Tbsp butter or margarine 1 1/2 c milk, divided ( i used 2% ) 2 large eggs, lightly beaten 1 lb velveeta cheese cubed (1/2 inch size) 8 oz shredded mild cheddar cheese (about 2 cups), divided 8 oz shredded monterrey jack cheese 1 tsp salt 1 tsp freshly ground black pepper Heat oven to 375 degrees F. Cook macaroni in a large pot of salted boiling water until tender but not mushy,about 8-10 minutes. Drain well and pour into a large mixing bowl. Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often). Pour Melted Cheese Sauce over Pasta and Stir. Add in butter,¾ cups milk,eggs,1 cup shredded cheeses,salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top. Bake until top crust is golden brown and casserole is bubbling ( about 25 minutes ). Serve hot