Macaroni and Cheese

This is the best macaroni and cheese!
Given to me by my cousin, Cathryn

8oz macaroni
12 oz cream cheese
12 oz Velveeta
8 oz sour cream
1/4 c. butter (half stick)
1 can of evaporated milk
2 cups, divided, colby/monterrey jack cheese
salt
pepper

Boil macaroni.

In a separate pan, melt cream cheese, Velveeta, sour cream, butter and 1 cup of cheese over medium heat. Take pan off burner and let it rest for a few minutes to thicken. Stir in evaporated milk.

Drain the noodles and put noodles in bottom of a greased 9 x 13 pan. Pour sauce over noodles. Add remaining cheese over noodles.