4 Cups dry elbow macaroni
2 Cups milk
1 lb Velveeta, cut into cubes
2 Cups shredded Monterey Jack Cheese
2 Cups shredded Cheddar Cheese
1 stick unsalted butter, cut into pieces
1 tsp Lawry’s Garlic Salt
1 tsp Lawry’s Seasoning
Fresh ground pepper
Preheat oven to 350. Cook pasta according to directions and drain. Place in large mixing bowl.
Heat milk in large saucepan, add butter and cheeses. Stir until melted. Add seasonings.
Pour over pasta and stir to mix.Pour mixture into prepared rectangular baking dish.
Sprinkle with additional shredded cheese.Bake 30 minutes or until bubbling and brown.