2 cups cooked macaroni, drained

3/4 cups evaporated milk

1/2 cup shredded Velveeta

1/2 cup shredded Triple Cheddar with Touch of Philly

1 heaping TB of margarine

1 heaping TB of cream cheese

1/2  cup of each shredded cheese

1/2  cup panko crumbs

1 heaping TB of melted margarine

Stir first 6  ingredients until blended in large bowl.

Pour into quart size casserole dish.

Add 1/2 cup of each cheese on top.

Top with panko crumbs (cover casserole completely) and melted butter.

Bake at 350 for 30 minutes.

This is a drier mac- you could add more milk or cheese if you want the creamier version.