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1.
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Cook macaroni according to package directions, but do not overcook.
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Drain and place in a large, greased, oblong baking dish.
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I use a 4-quart size.
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Let cool to the touch.
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2.
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While the macaroni is cooking cut the Velveeta and the ceddar cheeses into 1/2 -inch cubes.
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3.
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Add the cheeses, onion, salt and pepper to the cooled macaroni.
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Mix this together with your hands to evenly distribute the cheeses, onion, and spices throughout the macaroni.
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4.
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Pour the whole milk over the macaroni mixture just until you can see the milk peeking through the macaroni.
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You just want to be able to just see it a little!
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5.
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Bake at 350 degrees F for 45 to 60 minutes.
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If the top is getting too brown during the baking, just stir the macaroni and continue to bake until the entire casserol is hot and bubbly with just a bit of a brown crust top.
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Stirring the casserole will not mess this up one bit.
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6.
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Let the casserol sit for about 10 to 15 minutes before serving.
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This gives the macaroni time to soak up all the hot milk.
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7.
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If you want to make this the day ahead, dont pour the milk in it until just before you bake it.
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Cover the prepared casserol, sans milk, with plastic wrap and refrigerate until you are ready to bake it.
