Title: Macaroni and Cheese
Categories: Cheese/eggs
Yield: 1 Servings

8 oz Elbow macaroni
8 oz Velvetta cheese
12 oz Shredded mozzarella cheese
1 c Sour cream
8 oz Cream cheese
12 oz Evaporated milk
1/2 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 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini