Kay’s Mac & Cheese

This is  just about the best Mac & cheese you ever had

Kay Depew


                        1 lb (for 9x13 pan)     macaroni, cooked and drained
                        2 cans                         mushroom soup
                        2 soup cans                milk
                        2 TBS                         all purp flower
                        1 cup                           sour cream
                        3 1/2 cups ea              cheddar and jack cheese shredded
                        1 TBS                         Seasoning salt
                     1 cup                              Peppridge Farms Herb Seasoned stuffing 
                                                             crumbs  (hard to find but get some)                               


                        Mix soup, milk, sour cream and seasoned salt in a bowl.  Add mixture to macaroni and
                        stir in 3 cups each of the cheeses.  Pour into a 9 x 13 pan.   
                       Top the combined mixture by sprinkling with the remaining  cup of the cheeses and stuffing mix.

            Bake @ 350º for 20 – 30 minutes.   If  Mac & Cheese has been in the refrigerator,  remove and let
               come to room temperature before re-heating.  If taken directly from refrigerator 
                    re-heat @ 350 for 30 – 50 minutes or until hot through