Tina T Farm

1. Melt 1 stick of butter over a medium heat. Add 1 1/4 cups milk and stir.
2. Add 8 oz Velveeta cheese and 1/2 package cream cheese, stirring until melted and smooth.
3. Reduce heat and add half of the 16 oz sharp cheddar and 7 oz smoked Gouda, continuing to stir until melted into a creamy cheese sauce.
4. Meanwhile, boil 32 oz elbow macaroni according to package directions until al dente. Drain the noodles thoroughly.
5. Add the cooked and drained elbow noodles to the prepared cheese sauce and stir to combine evenly.
6. Pour half of the mac & cheese mixture into a baking pan. Top with a portion of the remaining shredded sharp cheddar and smoked Gouda.
7. Add the remaining mac & cheese mixture to the pan.
8. Combine the 1 cup mozzarella cheese with any remaining shredded sharp cheddar and smoked Gouda, then sprinkle this mixture evenly over the top of the mac and cheese.
9. Bake in a preheated oven at 400°F for 15-20 minutes, or until bubbly and golden brown on top.