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.