2 cups shredded Velveeta (8oz)
1 cup milk
2 eggs, beaten
1/4 cup melted butter
1 tsp salt
2 cup elbow macaroni, cooked and drained
tomato slices
grated parmesan cheese
Combine first 5 ingeds. Stir in macaroni. Pour into greased 8" square baking dish or 1 1/2 quart casserole. Bake at 425F for 20 mins. Top with tomatoes and grated cheese. Bake 10 mins longer.
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