7 oz. pkg. elbow macaroni
8 oz. Velveeta cheese
4 oz. milk
1 stick butter
1 tbsp. dry minced onion
4 oz. grated sharp cheese
1 can cream of celery soup
1 c. mayonnaise (not salad dressing)
1/4 tsp. pepper
1 tsp. salt

Cook macaroni according to directions and drain. Meanwhile, in saucepan over medium heat, melt Velveeta, milk, butter and stir until smooth. Add sharp cheese and blend. Stir in soup, mayonnaise, pepper and salt. Cook, stirring constantly, until smooth and hot. Combine with cooked macaroni and pour into buttered 2 quart casserole or 9 inch loaf pan. Bake 15 minutes at 350 degrees. Freezes well.