2 pie crusts, from scratch, refrigerated or frozen
4 cups dry macaroni
4 eggs, lightly beaten
¼ cup butter (1/2 stick)
¼ cup All-purpose flour
2 ½ cups whole milk
4 cups grated cheese (your favorite)
1 cup cubed Velvetta
Cook macaroni until very firm. Drain.
In a large pot, melt butter and sprinkle in flour. Using rubber spatula or wooden spoon, stir together over medium-low heat. Cook mixture for 3-5 minutes, whisking constantly.
Pour in milk and stir until smooth. Add 2 tbsp. Tastic Original and the cubed Velveeta. Stir until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take ¼ cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth. Add 2/12 cups of shredded cheese and stir until smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Taste sauce. Add more Tastic if bland.
Pour in drained, cooked macaroni and stir to combine.
Pour into 2 pie crust, top evenly with remaining cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
Let cool 10-15 minutes and eat that thang!
*Tastic is available at www.chefjjackson.com