Ingredients
- 2 stick butter
- 12 oz evaporated milk
- 1 cup sour cream
- 12 oz mozzarella cheese (shredded)
- 8 oz velvetta cheese
- 8 oz cream cheese
- 8 oz elbow macaroni
Cook and drain macaroni, place in oven proof casserole. Melt Velvetta, sourcream & 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 minutesor until bubbly. Don't let it get brown on top because the mozzarella won'tbe stringy.
