|Picture from Bestestrecipes|
1 package (16 ounces) dry elbow macaroni
1 cup milk
8 ounces Velveeta cheese, cut into ½ -inch cubes
4 slices American pasteurized process cheese
4 tablespoon sharp cheddar cheese, shredded
8 tablespoon margarine
12 cups water
Dash garlic powder
Boil water in a large sauce pan.
When the water starts to boiling, add a dash garlic powder and stir in macaroni.
Cook 8 to 10 minutes, or until tender, stirring occasionally.
Drain macaroni, do not rinse.
Return macaroni to pan and set heat to very-low.
Add milk, Velveeta, American cheese, cheddar cheese and margarine.
Mix everything well and stirring until mix is creamy and sticky.
Serve preferably hot.