Yield: 1 Servings
|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|
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.