Geez! Good Macaroni and Cheese!

Description: This is the first mac and cheese I've ever made that didn't separate and get oily for me. I saw this being made on the local news a few weeks back,so I went to the website they posted and looked it up. It reminded me a lot of my mom's mac and cheese - not overly cheesy tasting.

Ingredients:

• 2 cups dry small elbow macaroni or 2 cups pasta shells
• 1/4 cup butter or 1/4 cup margarine, cut into small pieces
• 1 (12 ounce) can evaporated milk
• 2 large eggs
• 1 teaspoon dry mustard
• 1/2 teaspoon white pepper
• 2 cups grated sharp cheddar cheese
• 4 ounces American cheese, cut into pieces

Steps:

1. Preheat oven to 350* Cook macaroni in medium saucepan for 8 to 10 minutes or until almost tender; drain.
2. Return macaroni to saucepan.
3. Add butter; stir until melted.
4. Whisk together evaporated milk,eggs,mustard and pepper in medium bowl.
5. Add to macaroni mixture along with cheese;stir.
6. Cook over low heat,stirring constantly until cheese begins to melt.
7. Pour into 1 1/2 quart casserole dish.
8. Bake for ten minutes;stir.
9. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden.
10. Season with salt.