INGREDIENTS
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2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
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4 tablespoons (1/2 stick) butter, cut into pieces
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2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
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16oz velvetta
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1/2 cup sour cream
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1 (10 3/4-ounce) can condensed "Campbell's" Cheddar cheese soup
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1/2 teaspoon salt
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1 cup whole milk
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1/2 teaspoon black pepper