Creamy Macaroni and Cheese

Ingredients

16 ounces dried elbow macaroni (4 cups)
2 cups shredded sharp cheddar cheese (8 ounces)
1 8 ounce package pasteurized prepared cheese product, cut up
1/4 cup butter, cut up
3 eggs, lightly beaten
1 12 ounce can evaporated milk
1 10 3/4 ounce can condensed cheddar cheese soup or 1 cup process cheese dip
1/4 teaspoon ground white pepper

Directions
Preheat oven to 325 degrees F. Cook macaroni according to package directions. Meanwhile, let the cheeses and butter stand at room temperature. Drain macaroni; transfer to a very large bowl. Add 1-1/2 cups of the shredded cheddar cheese, the cheese product, and the butter to the hot pasta; stir well to combine. Set aside.
In a medium bowl whisk together eggs, milk, cheese soup, and white pepper until smooth. Stir egg mixture into macaroni mixture. Spoon macaroni mixture into a 3-quart casserole dish.
Cover and bake for 25 minutes. Uncover and stir well. Sprinkle evenly with the remaining 1/2 cup shredded cheddar cheese. Bake, uncovered, for 15 to 20 minutes more or until heated through (160 degrees F) and cheese melts.