Dixie's Mistake Mac-n-Cheese

I had said I was going to make my Mom's Mac-n-cheese for Easter dinner. It's an excellent recipe, and many people online have tried it and made it their go-to recipe. 

Unfortunately, the canned milk I had was beyond the best-buy date, and it looked off, so I had to scrap that plan. I *did* have regular milk, though, so tried to add some ingredients to recreate the creaminess of the canned milk. I figured *more cheese* and a little butter might make a difference. My sister said it was good, so I wrote down what I think I did and will try to make it again sometime.

Dixie's Mistake Mac-n-Cheese

5 cups milk 

2 cups Velveeta cheese, cubed 

1 cup grated fresh Parmesan

1 and 1/2 cups of grated Colby-Jack

Pepper 

1 pound cooked pasta (medium shells)

Ritz crackers and/or saltine crackers, crushed (around a sleeve's worth)

1/4-1/3 cup melted butter. 

1. Grease an oblong 9 x 13 glass baking dish. 
2. Bring large pot of water to boil and cook shells according to instructions. 
3. While the pasta is cooking, heat the milk over low-medium heat, stirring constantly, until all the cheese is melted and it is a sauce. 
4. Drain pasta, then pour back in pot, OFF HEAT. 
5. Pour the cheese sauce over the pasta and stir until very well combined so that sauce is inside all the shells. 
6. Let pasta cool somewhat in the pot so it is NOT boiling hot (15 minutes or so).
7. Pour pasta and sauce into greased glass pan.
8. Mix crushed cracker crumbs and melted butter together well. 
9. Sprinkle cracker crumbs evenly on top of the macaroni and cheese
10. Bake at 350 degrees about 30 minutes, until the crumbs are browned and crispy.