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MACARONI AND CHEESE II
| Ingredients | |||
| 8 | oz | elbow macaroni | |
| 8 | oz | velvetta cheese | |
| 12 | oz | shredded mozzarella cheese | |
| 1 | cup | sour cream | |
| 8 | oz | cream cheese | |
| 12 | oz | evaporated milk | |
| 2 | each | stick butter | |
Directions: | |||
| 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. | |||
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