1 (16 oz.) box elbow macaroni
1 (12 oz.) can evaporated milk
1 (8 oz.) pkg. cream cheese
1/2 (2 lb.) block Velveeta, diced
2 (8 oz. ea.) bags shredded cheddar cheese, divided
1 small onion, grated

Cook elbow macaroni as directed on package.

In double boiler, add evaporated milk, cream cheese, diced Velveeta, 1 bag of shredded cheddar and grated onion.

Place cooked macaroni in baking dish that has been coated with non-stick cooking spray (Pam). Once cheese mixture is melted, pour over macaronis. Top with remaining bag of shredded cheddar.

Bake at 350°F until cheddar is melted.

Submitted by: Tereasa Hubbard