2 cups elbow macaroni
8 oz. (1/4 block) Velveeta cheese, diced
3/4 cup milk
2 tsp. butter
1 (10 oz.) can Rotel tomatoes with green chilies
salt and pepper, to taste

Boil macaroni till done. Drain in colander and put back in the pan. Cut cheese into small cubes add to macaroni. Add milk, butter, Rotel and season with salt and pepper. Cook on low/medium heat until cheese is melted, Stirring occasionally.

Enjoy!

Submitted by: Mike McKellar