Cheese Lovers Macaroni

• 12 ounces, weight Corkscrew Macaroni (or Whichever Style Of Macaroni You Prefer)
• 12 ounces, weight Kraft/Velveeta Block Processed Cheese, Cubed
• 2 cans (10.75 Oz. Size) Cheddar Cheese Condensed Soup
• 1 cup Sour Cream
• 1/4 cups Freshly Shredded Parmesan Cheese (not The Parmesan Topping Used On Spaghetti)
• 2 cups Milk (may Need A Little More)
• 1/2 Tablespoons Ground Black Pepper
• 3 Tablespoons Melted Butter

1. 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2. Fill a large pot with salted water and bring to a rolling boil over high heat. Once the water is boiling, add the pasta of your choice, until cooked al dente (about 8 minutes).
3. 3. Drain the pasta in a colander and transfer to a large mixing bowl.
4. 4. Add the remaining ingredients (cheese cubes, cheddar cheese soups, sour cream, parmesan cheese, milk, pepper, butter) and mix well.
5. 5. Pour into the prepared baking dish.
6. 6. Bake in the preheated oven until bubbling, about 20-30 minutes.
7. Enjoy!

macaroni, cheese, cheddar cheese, sour cream, ubc, milk, ground black pepper, butter

Taken from tastykitchen.com/recipes/sidedishes/cheese-lovers-macaroni/ (may not work)