Mix soup, milk, sour cream, flour and seasoned salt in a bowl. Add mixture to macaroni and stir in 3 cups each of the cheeses. Pour into a 9 x 13 pan. Top the combined mixture by sprinkling with the remaining cup of the cheeses and stuffing mix.

Bake @ 350º for 20 – 30 minutes. If Mac & Cheese has been in the refrigerator, remove and let come to room temperature before re-heating. If taken directly from refrigerator re-heat @ 350 for 30 – 50 minutes or until hot through.

December 2006
    Even though this is a favorite, I'm always doing something just a little different.  Or, Kay wants to try something different.
       For Christmas Eve dinner I was asked to make mac and cheese.  Kay had some changes in mind.
    First, she wanted to have one soup can of half and half and two cups of sour cream.  Then she wanted to use  1 and 1/2 Tbsp. of her Kay's Seasoning instead of Lawry's like we usually do and, she wanted to use two and a half cups of Extra Sharp Cheddar and
 3 & 1/2 cups of Swiss.  Instead of the cheddar and jack.
    Turned out very good.  Which just goes to show you it's fun to experiment.