1 cup elbow macaroni
3-inch block Velveeta cheese (from large 2 lb. package)
6 tsp. Fritos brand mild cheese dip (or hot, if you like)
4 tsp. heavy cream
2 tsp. whole milk
black pepper, to taste
15 shakes McIlhenney Tabasco sauce (GREEN hot jalapeno; optional)

Boil 1 cup elbow macaroni for 13 minutes to ensure soft texture. Shake and drain. Do not run under cold water.

Add cubed (1/2-inch cubes) of Velveeta brand cheese and mix thoroughly. Add in to mix the Fritos brand Cheese Dip. Continue to mix.

Place back on stove on LOW and keep heating, stirring constantly. Add cream, stir. Add milk, stir. Add some black pepper, to taste. You will know the consistency you will want from stirring.

Note: If you want it "kicked-up"... add 15 shakes of hot jalapeno sauce and mix in (you won’t regret this!!)

Keep this warming on low and cook for a while - let it work. You can serve fresh and hot or save and microwave later.

Makes 2 servings.

Submitted by: Chef Gordy Evans