Jill's Baked Mac and Cheese

Another recipe from a friend. This is honestly the best baked mac and cheese that I've tried. And the kids both love it, which is always a bonus.

1 pound elbow Macaroni
2 cans of evaporated milk (yes you can use skim evaporated)
3 cans of cheddar cheese soup
1 1/2 sticks of butter
4 cups of shredded sharp or extra sharp YELLOW cheddar cheese (or 2 large 2 cup bags of shredded cheddar cheese)
2 cups of WHITE cheddar cheese (sharp or extra sharp)
1 tsp salt
2 tsp pepper (or to taste)
NOTE: If you can't find white cheddar feel free to use all yellow cheddar

Preheat oven to 400 1. Boil Macaroni according to package directions, drain 2. In a bowl pour the cheddar cheese soup, milk, butter, salt and pepper. Microwave for 6-7 minutes. Stir halfway thru cooking. Get large casserole pan (NOTE: I recommend a disposable aluminium pan) Pour a cup of noodles in the bottom of the pan Follow that with the cheese mixture Top with shredded cheese Reapeat till all ingredients are used FINISH with a topping of shredded cheeese Bake 40-45 minutes or until golden brown