Step 1

Preheat the oven to 425 F and grease a 9 by 13-inch baking pan with butter.

Step 2

Bring a large pot of salted water to a boil.

Step 3

Add the elbows and cook, according to package directions, to al dente.

Step 4

Drain the elbows and transfer the macaroni to a large bowl.

Step 5

Add the butter and stir until the butter is completely melted and the elbows are evenly coated.

Step 6

Add the evaporated milk, milk and eggs, and stir until well-combined.

Step 7

Add the Velveeta, 1½ cups of the sharp cheddar and 1½ cups of the mild cheddar, and mix to combine; season with salt and pepper, to taste.

Step 8

Pour the mixture into the prepared baking pan.

Step 9

Sprinkle the remaining 1/2 cup of sharp cheddar and 1/2 cup of mild cheddar evenly over the top.

Step 10

Bake until the cheese is crispy and deep golden brown and bubbly around the edges, about 45 minutes.

Step 11

Let rest for 10 minutes before serving.