Macaroni And Cheese My Way
1 bar extra sharp cheddar
1 bar mild cheddar
1 bar Colby or other type longhorn
3 inches from a two-pound box of Velveeta, cut in small pieces
3 cups milk
4 cups macaroni
a little bit of shredded cheddar, optional

Heat milk with the Velveeta cheese in it to make the sauce.
This can be done while boiling the macaroni, and getting the cheese ready.
To get the bar cheese ready, cut three pieces off each one 1/2" thick.
Cut all of them into four pieces, but keep all separate. I used a 13" X 7 1/2" X 2" Corningware dish.
Butter heavy sides and bottom. Pour macaroni into dish and pour sauce over it.
Stick the cheese in the macaroni three across and should be about four rows down.
Cover and bake for about 45 minutes to one hour, then remove the foil and brown for about 45 minutes or
however long it takes. Hope this all makes sense.
I was given no oven temperature for this recipe. I would tend to be conservative with the temperature.
Maybe 325° or so. Use your own judgment.