Baked Macaroni And Cheese

Warning: Just reading this recipe will make you gain weight, so you may as well make it and eat it. :) Please do not use pre-shredded cheese. They add stuff to the pre-shredded mixtures to keep them from clumping that impedes smooth melting. Break out the food processor or hand grater and do it yourself.

1 lb elbow macaroni
2 cans evaporated milk
4 Tbsp butter
3/4 lb Velveeta, cubed
4 oz cream cheese, cubed
1/2 lb Cheddar cheese, grated
1/2 lb Colby or Jack cheese, grated
1 egg, beaten

Cook macaroni al dente. Drain. Put pot back onto low heat. Add milk and butter and cook until butter is melted. Add Velveeta and cream cheese and stir until melted. Alternately add back the pasta and grated cheeses, stirring to combine. Remove from heat and stir in egg. Turn mixture into a greased 9x13 pan and bake, covered at 350 for 25-35 minutes. If you like a crunchy top, remove the cover for last ten minutes.