7 ounce package of elbow macaroni 8 ounces of Velveeta cheese 4 ounces of milk 1 stick of butter 1 tablespoon of dry minced onion 4 ounces of grated sharp cheese 1 can of cream of celery soup 1 cup of mayonnaise (not salad dressing) 1/4 teaspoon of pepper 1 teaspoon of salt
Cook macaroni according to directions and drain. Meanwhile, in saucepan over medium heat, melt Velveeta, milk, margarine and stir until smooth. Add sharp cheese and blend. Stir in soup, mayonnaise, pepper and salt. Cook, stirring constantly, until smooth and hot. Combine with cooked macaroni and pour into buttered 2 quart casserole or 9 inch loaf pan. Bake 15 minutes at 350ºF.
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