Ingredients

8 ounces elbow macaroni
1 cup shredded cheddar cheese
1 cup shredded Velveeta cheese
1 tsp salt
1/8 tsp cayenne pepper
½ cup milk
1 egg
1 TBSP butter
½ cup bread crumbs

Directions

Boil macaroni in salted water, following package directions. Drain. Cover bottom of a 2-quart baking dish with half of macaroni, a layer half of cheeses, salt and pepper. Repeat, ending with a cheese layer. Whisk milk and egg together, pour over the top. Melt butter and toss with bread crumbs. Sprinkle over top of casserole. Bake in a 350 deg oven for 25 to 35 minutes, or until browned and bubbly.