2 c. elbow macaroni
1 lb. Velveeta cheese
4 tbsp. butter
1 c. brown sugar
1 can evaporated milk
1 tsp. salt

Cook macaroni in salt water until tender. Drain. Put layer of macaroni, then layer of cheese. Sprinkle with sugar, dot with butter, ending with cheese on top. Pour milk over top. Bake uncovered until cheese is bubbling and golden brown about 40 minutes at 375 degrees.