4Tablespoonssalted butter, sliced into 1/2-inch thickness
Instructions
Preheat oven to 350F degrees. Spray a 9x13-inch baking dish with nonstick cooking spray.
In the bottom of your baking dish, mix together 4 cups milk with 1 teaspoon table salt and 1 teaspoon dry mustard powder.
Pour in 2 cups macaroni, uncooked and spread it out evenly.
Then add 8 ounces Velveeta cheese, sliced into 1/2-inch thickness and HALF of the 2 cups shredded cheddar cheese into baking dish making sure to distribute it evenly.
Top with 4 Tablespoons salted butter, sliced into 1/2-inch thickness (pushing them down a bit under the milk.)
Cover with aluminum foil and bake for about 50-60 minutes (until macaroni is cooked and most of the liquid has been absorbed). Oven times vary so check it around the 40 minute mark.
Take it out of the oven, remove foil, and top with the remaining shredded cheddar cheese (Note: you can add more cheese if you prefer.)
Put it back in the oven (uncovered) for another 10-15 minutes (until cheese is melted.)
Video
Notes
I have not tried this with milk alternatives so I can't tell you how that would turn out. I do not recommend low fat or skim milk as it is too watery and may not turn out properly.
Use as little or as much cheese as your enjoy.
Other pasta shapes can be used as long as they are about the same size as elbow noodles.