Macaroni and Cheese
- 8 oz Elbow macaroni
- 8 oz Velvetta cheese
- 12 oz Shredded mozzarella cheese
- 1 c Sour cream
- 8 oz Cream cheese
- 12 oz Evaporated milk
- 1/2 Stick butter
Cook and drain macaroni, place in oven proof casserole. Melt Velvetta, sour
cream & cream cheese in the butter. Add evaporated milk. Stir until smooth.
Add 1/3 of the mozzarella. Pour over macaroni.
. Sprinkle remaining mozzarella over top. Bake at 375 for 30 minutes or
until bubbly. Don't let it get brown on top because the mozzarella won't be
stringy.
cream & cream cheese in the butter. Add evaporated milk. Stir until smooth.
Add 1/3 of the mozzarella. Pour over macaroni.
. Sprinkle remaining mozzarella over top. Bake at 375 for 30 minutes or
until bubbly. Don't let it get brown on top because the mozzarella won't be
stringy.
