Macaroni and Cheese

• 1 16 oz (448 grm). package elbow or shell macaroni
• 1 stick butter
• 1 can Campbells Cheddar Cheese Soup
• 1 empty soup can filled with milk
• 1 can evaporated milk
• 1/3 of a 2 lbs (.9 kg). package Velveeta Cheese, cubed

1. Cook macaroni according to package instructions, drain but do not rinse.
2. In a four quart sauce pan, put all remaining ingredients.
3. Over medium heat, stirring constantly, cook until cheese has melted and a creamy sauce has been reached.
4. Stir macaroni into cheese sauce gently.
5. Continue cooking and stirring until bubbles start to form all over the top of macaroni and cheese.
6. Put a lid on pot, take pot off burner and let rest for 15 minutes.

shell macaroni, butter, cheddar cheese, empty soup, milk

Taken from online-cookbook.com/goto/cook/rpage/001823 (may not work)