by Teresa Williams

Ingredients

• 1 16 oz box Macaroni Elbow
• 1 can evaporated milk
• 1 stick butter
• Salt and pepper (to your liking)
• 1 8 oz bag sharp cheddar cheese
• 1 8 oz bag monterey jack (or colby-jack) cheese
• 1 8 oz bag mild cheddar cheese
• 1 can Campbell’s cheddar cheese soup
• 9×13″ pan covered with cooking spray (Pam)

Instructions

1. Preheat the oven to 350 degrees.
2. Boil the macaroni in a large pot.
3. Drain the macaroni and put it back into the pot.
4. Stir the butter into the macaroni pot.
5. Add in 1/2 of the can of milk and the bag of sharp cheddar cheese.
6. Stir in the can of soup and the salt and pepper.
7. Add in the remaining milk and the jack cheese.
8. Mix thoroughly.
9. Pour the mixture evenly into the 9×13″ pan.
10. Sprinkle the bag of mild cheddar cheese covering the top of the macaroni mixture.
11. Place the pan into the oven for approximately 30 minutes. The cheese on top should be lightly browned. Be careful not to over-cook and dry the macaroni out.
12. Enjoy!