Servings: Party size large foil roasting pan, or 2 regular foil pans. Stove top - use a large stock pot. To make for a single-family meal, divide all ingredients by 3.

3# Elbow Macaroni 3# Elbow Macaroni
Salt Salt
Water, enough to completely cover the uncooked macaroni with room to boil until tender. Water, enough to completely cover the uncooked macaroni with room to boil until tender.
3 sticks of Margarine or Butter 3 sticks of Margarine or Butter
Velveeta Original Box of Cheese 2# box - use 1/3 - 1/2 of the block - cubed into small pieces. Velveeta Original Box of Cheese 2# box - use ⅓ to ½ of the block - cubed into small pieces.
Mexican Blend Shredded Cheese 3-6 cups Mexican Blend Shredded Cheese 3 to 6 cups
Mozzarella Shredded Cheese 1-3 cups Mozzarella Shredded Cheese 1 to 3 cups
6 slices Kraft Singles Cheese 6 slices Kraft Singles Cheese
Milk - 2-3 cups Milk - 2 to 3 cups

Preheat the Oven to 350 degrees F.
Large Foil Pan or 2 regular size foil pan method: subheading: Large Foil Pan or 2 regular size foil pan method:
In a large stock pot, fill up with water and salt to your taste. Bring the water to a boil.
Add 3# of Elbow Macaroni, stirring frequently, and bring to a full boil. Cook until almost tender.
While the macaroni is boiling, slice sticks of butter into small chunks so it will melt quickly, and place in the bottom of the foil pan.
Cube the Velveeta Cheese and place it in the foil pan with the margarine (butter).
When the macaroni is done, drain the water and pour the hot macaroni into the foil pan on top of the margarine and Velveeta. Sprinkle salt over the macaroni to your taste level.
Stir the hot mixture to get the margarine and cheese covering all the macaroni.
Start with at least 3 cups of the Mexican blend shredded cheese, sprinkling and stirring it into the mixture. You are looking for it to start looking CHEESY! Add more cheese to your desire.
Next, add 1 cup of the Mozzarella shredded cheese. Start with that then add more according to how it looks. This cheese seems to increase the stringiness of the cheese. Add more if desired.
Next, tear or cut Kraft singles cheese slices into little pieces so they will melt better. Add to the mixture.
Now for the milk...start with 1 cup at a time. Pour it over the pan and stir it in. Keep going until it has a really creamy consistency, but is not too watery. You will want some milk (but not drowning in milk) in the bottom so that it will help keep the macaroni from drying out.
Bake in a preheated oven at 350 degrees for 1 to 1 ½ hours until bubbly in the middle. Stir if desired part way through and add more cheese if desired. If too dry when you stir, add a little more milk. You can cover it with foil if it gets too browned.
Stove Top method: subheading: Stove Top method:
After the macaroni is boiled, add the margarine, and all the cheeses and keep stirring while over medium heat until the mixture is hot all the way through.