Homey Homemade Mac and Cheese
15 ounces uncooked elbow macaroni
2 cans cream of chicken soup
2 cups milk
1 cup cheddar cheese, shredded or cubed
1 cup mozzarella cheese, shredded or cubed
1/2 cup parmesan cheese, shredded
salt and pepper to taste
Preheat the oven to 350'. Boil the elbow macaroni according to package directions. Drain macaroni, and layer it in the bottom of an 8x8 pan. Combine the soups and the milk in a small bowl and stir into macaroni. Add the cheeses, stirring until mixed. Salt and pepper to taste. Cover with tin foil and cook until the edges are bubbly, about 20 minutes.
Note: any combination of cheese can be used.