Marvelous Macaroni & Cheese

How have I not posted this sooner?  I went to make it yesterday and began by looking for the recipe here.  My sincere apologies.  This has been a family favorite since learning the basic recipe from a lady at our church in South Florida.  This was the dish she brought to the pot-luck suppers.  She always left with an empty pan.  Rich and creamy and cheesy, it's everything macaroni and cheese ought to be.  I have modified the method a bit over the years, but not the ingredient list.  A couple of times I have tried using pasta shells, but they nest together so much the mac is just easier to deal with.  Be careful where you take this to share: my mother has gotten marriage proposals because of this mac-n-cheese!

1 lb. Elbow macaroni or shells

3 cans Cheddar Cheese Soup

3 C shredded Sharp Cheddar

3 C shredded Mozzarella

¾ C Sour Cream

1 stick melted Butter

1 Can Evaporated Milk

Paprika

Pepper

In a large bowl, combine soups, one third of each of the cheeses, sour cream, butter, evaporated milk, paprika, and pepper to taste.  Cook pasta according to package directions; drain.  While still hot, pour pasta into soup mixture and stir to mix well.  In a 13 x 9 pan, begin layering macaroni mixture and cheeses until pan is full, reserving enough cheddar to cover the top layer for a golden-brown top.  Bake uncovered at 350° for 30 – 45 minutes (may need to cover with a loose tent of foils part-way through to prevent over-browning).