1 pound small elbow macaroni
1/4 cup butter (1/2 stick), melted
1 cup milk
2 cups mild shredded cheddar cheese
1 cup Velveeta cut into cubes
2 eggs, lightly beaten
1/2 teaspoon seasoning salt
1/4 teaspoon ground pepper
Optional garnish: sprinkle of paprika
Cook macaroni according to package.
Meanwhile, heat oven to 375°F.
Drain macaroni well. Stir in butter. Add milk, 1 1/2 cups cheddar cheese and Velveeta. Add eggs, mixing well. Season with seasoning salt, and pepper.
Transfer to buttered 2 1/2-quart baking dish. Sprinkle with remaining 1/2 cup cheddar and paprika.
Bake until bubbly hot, about 35 minutes.