JANUARY 20TH: CHEESE and BUTTERCRUNCH

Three Cheese Macaroni

1 (7 oz.) pkg. elbow macaroni

1 can condensed cheddar cheese soup, undiluted

2 slices process American cheese

¼ c. shredded Parmesan cheese

¼ c. milk

1 Tbsp. butter

Cook macaroni according to package directions. Meanwhile, in large saucepan, combine soup, cheeses, milk and butter. Cook and stir until cheese is melted. Drain macaroni; stir into cheese sauce. Yield: 4 servings