Categories: Cheese/eggs 
      Yield: 1 servings 
  
      8 oz Elbow macaroni                      8 oz Cream cheese 
      8 oz Velvetta cheese                    12 oz Evaporated milk 
     12 oz Shredded mozzarella cheese        1/2    Stick butter 
      1 c  Sour cream                      
  
  Cook and drain macaroni, place in oven proof casserole. Melt Velvetta, sour 
  cream & cream cheese in the butter. Add evaporated milk. Stir until smooth. 
  Add 1/3 of the mozzarella.  Pour over macaroni. 
        . Sprinkle remaining mozzarella over top. Bake at 375 for 30 minutes 
  or until bubbly. Don't let it get brown on top because the mozzarella won't 
  be stringy.