1 (7 oz.) pkg. elbow macaroni
4 tbsp. butter
1/2 tsp. salt
8 oz. Velveeta Cheese (only Velveeta)
1 1/4 c. milk (prefer canned, mixed half & half with water)
dash of pepper

Cook macaroni in boiling salted water as directed on pkg. In casserole dish cut Velveeta cheese in small pieces, cut up butter, add salt, and when macaroni is done drain water off and add to cheese, etc. Then add milk and stir lightly.

Bake in 350°F oven for about 30 minutes or until bubbles all over top.