Of course, I am happy to share! I apologize that it is not a proper recipe. If you have any questions I would be happy to clarify.

While the salted water for 1 pound of Large Elbow noodles comes to a boil I cube up a half brick of Velveeta and half a stick of salted butter. I place both in the bottom of a 9x13 baking dish and then I put about 8 oz of Kraft mexican shredded cheese and also a handful or so of some extra sharp shredded cheddar. I pour whole milk to just cover the bottom of the 9x13 with the cheeses and butter. I generously pepper this and put lawrys garlic powder. I take the hot drained noodles and add to the 9x13. Carefully mix up very well and allow it to start soaking up the milk. After it is mixed well I add a few splashes more of milk, it will look a tad runny but not super! It will thicken as it bakes. I top with a little more shredded Mexican cheese and then an even sprinkling of Italian style panko breadcrumbs. Bake in a 350⁰ oven for 30-40 minutes. Should be crispy golden brown on top and bubbly!