Macaroni and Cheese

• 12 oz elbow macaroni pasta

• 3 c half & half

• 2 large eggs

• 1.5 c shredded extra sharp cheddar

• 1 c shredded mozzarella

• 1 c shredded Monterey Jack

• 1/4 c grated Parmesan

• 8 oz cubed Velveeta

• 1 c milk

• 2 t dry mustard powder

• 1 t garlic powder

• 1 t onion powder

• 1/2 t smoked paprika

• 1 t salt

• 1/2 t black pepper

• 6 strips cooked bacon, crumbled

Preheat oven to 350. Cook pasta with 1 Tb salt according to package directions.  Drain and set aside.

While pasta is cooking heat half and half in a medium saucepan over medium heat. Just before it starts to boil, remove from burner and let cool 5 minutes.

Whisk the eggs in a bowl, then whisk in 2 cups of the half and half. Pour the egg mixture into the saucepan and whisk to combine.

Stir in 1 cup of the cheddar and all remaining cheeses plus milk. Heat saucepan on medium low to melt and then whisk in your dry seasonings. Be careful not to let boil.

Toss the cooked macaroni and cheese sauce together and pour into a greased 3 qt baking dish.

Top with 1/2 cup shredded cheddar and bake 20 minutes and then sprinkle with bacon and bake for 10 minutes more.