3/4 lb. elbow macaroni
1 can cream of chicken soup
2 c. sharp cheddar
20-30 Ritz crackers
2 c. longhorn cheese
2 1/2 c. milk
1 tsp. Bell's seasoning
1/4 stick butter

Cook macaroni until tender. In a large baking dish grease heavily with butter and add half of macaroni. Add cubed cheeses and half of chicken soup (which has been heated with milk until smooth). Sprinkle with Bell seasoning. Add rest of macaroni. Pour rest of chicken soup and mix lightly with fork. Dot with butter (about 1 tablespoon).

Put Ritz crackers in a plastic storage bag and finely crush with a rolling pin. Sprinkle evenly over top. Bake in a 375 degree oven until evenly browned and center starts to bubble about 45 minutes. Serves 6-8.