1Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions - al dente. Do not overcook. Melt 4 tbsp of butter and stir into macaroni.
2In a large bowl, combine the cheeses and mix well. Preheat oven to 350 degrees.
3To the pasta add the half and half, 1 1/2 cups of the cheese mixture and cubed velveeta. Mix together and season with salt and pepper. Transfer to a lightly greased deep casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture.
4Bake in preheated oven uncovered for 35 minutes or until hot and bubbling around the edges. Enjoy.
I sometimes toast about 1/2 - 3/4 cup panko with a couple of tablespoons of butter and put that over top for added crunchiness.