This is lots better than the boxed version!It is best when eaten immediately after stirring together.
Could be served at a pot-luck in a mini crock-pot.
If there are left-overs, add some milk (more than you'd think) and heat covered in the microwave. Then stir until creamy again before serving.
1/2 lb. uncooked elbow macaroni (a tad over 2 cups)
4 Tbl. butter
2 eggs
6 oz. heavy cream (3/4 cup)
1/2 tsp. salt, or to taste
pepper to taste
8 oz. sharp cheddar cheese, shredded (about 2 cups)
2 oz. colby jack cheese, shredded (about 1/2 cup)
In large pot of boiling water, cook the pasta until desired tenderness. Drain.
Return pasta to the pot and add butter to melt. Toss to coat.
In separate bowl, whisk together the eggs, cream, salt and pepper.
Stir mixture into the pasta and add the grated cheese.
Over low heat, continue to stir for a few minutes until creamy.
Serve immediately.
