1 (16 oz.) box elbow noodles
8 oz. block sharp cheese (Cracker Barrel)
1 cup milk
1 (10 oz.) can cream of chicken soup
1 (10 oz.) cream of mushroom soup
1 (16 oz.) bag shredded sharp cheddar cheese
1 (16 oz.) bag shredded mozzarella cheese

Start by boiling the noodles and cooking until al dente. While the noodles are cooking chop the block of sharp cheese into small square slices about 1x1-inch. When the pasta is finished drain and return to the saucepan.

In the saucepan add 1 cup of milk, cream of chicken soup and cream of mushroom soup. Stir together until mixed well and then add 1 bag of shredded cheddar cheese. Stir until mixed and then pour the mixture into a casserole dish. Preheat oven to 400°F.

While the oven is preheating, take the 1-inch square slices of sharp cheese and add each slice into the noodles, making sure to push each slice into the noodles. After placing all the slices into the noodles in various areas, spread the shredded mozzarella on the top of the noodles.

Place casserole dish in oven and bake at 400°F for approximately 30 minutes. When the cheese is golden brown on the top it is ready. Let cool for about 5 to 10 minutes and enjoy!

Submitted by: Laura N