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Better-than-Mother-in-Law's Creamy Mac & Cheese

Source of Recipe


From "The Old Farmer's Almanac Readers' Best Recipes"



List of Ingredients



• 2 tablespoons (¼ stick) butter, divided
  
• 1 teaspoon salt
  
• 1 box (16 ounces) elbow macaroni
  
• 3 cups milk
  
• ½ cup cubed Velveeta
  
• 1 can (10.5 ounces) Campbell's cheese soup
  
• 1 cup shredded Colby cheese
  
• 2 cups shredded Cheddar cheese, divided
  






Instructions



1. Preheat oven to 350° F. Grease a 13x9-inch casserole or baking dish with 1 tablespoon butter.
   In a stockpot, bring 8 cups water to a boil. Add salt and macaroni. Cook macaroni al dente, according to package directions; drain, and return to pot.
   
   
2. In a saucepan over medium heat, combine milk, remaining butter, Velveeta, and cheese soup. Cook for 10 to 15 minutes, or until cheese is melted, stirring often.
   
   
3. Pour cheese sauce over macaroni. Add Colby and 1 cup Cheddar. Stir to combine. Transfer to prepared casserole. Top with remaining cheese. Bake for 20 minutes.
   
   
   Makes 8 servings