1/2 lb. elbow macaroni noodles
4 oz. velveeta cheese
1/4 cup evaporated milk
2 tbsp of butter
salt and pepper to taste

Bring 1 quart of water to a boil in a saucepan. When it begins boiling add 1 tbsp of butter. Add noodles and cook until tender. Drain most of water but leave some in the bottom of the pan. Add milk, cheese, and the other tbsp of butter, salt and pepper. Stir until cheese is thoroughly melted of low heat.

Makes approx. 4 servings.