1 (8 oz.) pkg. elbow macaroni, cooked
1 can cream of mushroom soup (and 1 can milk)
1 sm. pkg. Velveeta cheese, cut in pieces

Combine soup and 1 can milk in saucepan. Heat at low heat, stirring occasionally. Add cheese. Continue stirring until cheese is melted. Mix with macaroni and cook in casserole dish for 2 minutes at 350 degrees or until browned on top.