Macaroni & cheese # 2

Yield: 1 Servings

Measure Ingredient
8 ounces Elbow macaroni
8 ounces Velvetta cheese
12 ounces Shredded mozzarella cheese
1 cup Sour cream
8 ounces Cream cheese
12 ounces Evaporated milk
½ 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 ⅓ 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.

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