1 lb. box of elbow noodles (boiled)
1 lb. Velveeta cheese (cut into small cubes)
1 lb. Sharp Cheddar cheese (cut into small cubes)
1/2 lb. Havarti, Muenster or baby Swiss (cut into cubes – optional)
4 oz. unsalted butter (1/2 stick)
2 cups of milk (I use 1% milk)
Salt & Pepper
Bread Crumbs (I use Italian breadcrumbs with garlic, basic and parmesan cheese)
Preheat oven to 350 degrees.
Boil noodles per package directions. While noodles are boiling, cook milk and butter over medium high heat until butter is melted. Slowly add cubed cheese and continue to stir and add cheese until it has all been added. Add salt and pepper to cheese mixture.
Drain cooked noodles and add to 13×9 pan (you can butter it or spray non-stick cooking spray). Pour melted cheese mixture over the noodles and stir.
Sprinkle with breadcrumbs and cover. Bake in oven for 20 minutes. Uncover and turn heat up to broil (500 degrees) for 2-3 minutes until bread crumbs are browned. You’ll need to watch it carefully at this stage.
Remove from oven and let sit for approximately ten minutes and serve.