Mac and Cheese

 about 60 servings

Ingredients:
80 ounces Velveeta Regular; cut into chunks
2 1/2 teaspoon Salt & pepper or to taste
20 tablespoons Butter;
 1 stick 90 ounces Elbow Macaroni dry
5 cups Heavy whipping cream
 7 1/2 cups Cheddar cheese shredded
5 cups Whole Milk
 5 tablespoon Paprika

Preparation

1. Pour milk and cream into pot. Add the chunked Velveeta and cook over low heat, stirring until Velveeta has melted. Add 1 stick of butter and melt into cheese sauce.
Add salt & pepper to taste.

2. Cook elbow macaroni noodles until done but still good texture, drain.

3. Place cooked elbow macaroni in full size pan and pour cheese over. Mix well. Top with shredded cheddar cheese.

Sprinkle top with paprika.

4. Bake at 350 until bubbly, about one hour.