Macaroni And Cheese Casserole

• 1 box Kraft macaroni and cheese Deluxe dinner (regular or value family size)
• 1 can Campbell's cream of mushroom soup
• 1 box (small block size) Velveeta cheese
• 1 bag Mozzarella/Cheddar cheese (Wal-Mart value pack) or large bag shredded Cheddar/Mozzarella mixed cheese (4 cheese brand)
• 1 egg
• 1/4 to 1/2 c. milk
• 1/2 to 1 stick margarine

1. Cook macaroni until done (don't overcook); set aside when done.
2. In a saucepan, slowly dissolve your mushroom soup and Velveeta cheese together until it is fairly smooth.
3. In a rectangle dish or any type dish you choose, spray pan/dish with Pam or lightly greased.
4. Pour enough soup and cheese mixture to just cover the bottom of the pan.
5. Pour a layer evenly of the macaroni to cover.
6. Repeat soup and cheese mixture, macaroni and mixture.
7. When you get to last layer, top with the shredded Mozzarella cheese, heavy on top.
8. In a glass measuring cup, mix milk with egg, stirring with fork.
9. Poke holes into macaroni casserole and pour milk/egg mixture into holes to allow to drain through in different places.
10. You can mix more milk and another egg if needed.
11. Cut pieces of margarine all across casserole.
12. Top casserole with bread crumbs or stuffing.
13. Bake at 350u0b0 for about 20 to 30 minutes, depending on how thick or how much you have made, normally it's 30 to 40 minutes on large dishes.

macaroni, campbells cream, velveeta cheese, mozzarellacheddar cheese, egg, milk, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=98222 (may not work)