1 sm. box elbow macaroni
2 heaping tbsp. butter
1 sm. box Velveeta cheese
2 tbsp. milk

Cook macaroni in salted water until tender, drain well and return to pot. Add milk, butter, sliced cheese. Heat over a low fire until all cheese is melted. Stir constantly. Pour into dish and let set 3 to 5 minutes before serving.