Backed Mac And Cheese

Name: Backed Mac And Cheese
Ingredients: 2 cups whole milk; 1 (32 ounce) box Velveeta cheese; 1 (10 3/4 ounce) can Campbell's cheddar cheese soup; 1 (14 ounce) can condensed milk; 3 eggs; 12 ounces of barilla elbow macaroni; 1 (12 ounce) bag of kraft shredded cheese (any kind)

7 ingredients

9 steps

Ingredients

2 cups whole milk
1 (32 ounce) box Velveeta cheese
1 (10 3/4 ounce) can Campbell's cheddar cheese soup
1 (14 ounce) can condensed milk
3 eggs
12 ounces of barilla elbow macaroni
1 (12 ounce) bag of kraft shredded cheese (any kind)

Directions

1

Boil pasta for 10 minutes after it boils.
2

Pour milk into pot over medium heat.
3

cut Velveeta cheese into cubes.
4

Pour small about of cheese into pot, stir until it melts and reap at until all the cheese and milk is combined and cheese is melted.
5

Pour condensed milk and cheddar soup into to the sauce. Until it's marinated.
6

drain the pasta , then pour it into a 9 by 13 pan.
7

crack eggs into pasta and mix together with your hands.
8

Pour cheese sauce into pasta, mix it together.
9

sprinkle shredded cheese al over the top.