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Macaroni and Cheese, Cafeteria-Style

8 ounces, weight Elbow Macaroni (or Your Favorite Noodle)
8 ounces, weight Velveeta Cheese
1 can (10.5 Ounces) Condensed Cheddar Cheese Soup
1 cup Sour Cream
1/2 cups Whole Milk
1/2 cups Freshly Grated Cheese Of Your Choice (parmesan Is Good, Monterey Jack Is Even Better)
Salt And Black Pepper


Preheat your oven to 350 degrees F. Boil water in a large pot and add some salt (use the amount of water and salt specified on the noodle package), and once the water is boiling throw in your noodles and cook until they are very al dente (a minute or two short of the package instructions for al dente). The noodles will cook some more in the oven, so you want them to be slightly under-done at this point. Drain your noodles well, then toss them into a large bowl. Cut your block of Velveeta into small cubes, and throw it in with the hot noodles. Add your cheddar cheese soup, sour cream, milk, choice of cheese, salt and pepper. Stir it all up and transfer it to an ungreased 9x13 inch baking dish. Cover with foil. Bake until bubbly, approximately 30 minutes. Uncover for the last 5-10 minutes.

Source: tastykitchen.com