12-16 oz. box elbow macaroni noodles
1/2 lb. Velvetta (I use 1 lb.)
1 cup milk
1 stick butter
1 1/2 cups grated cheese (I use 2 cups)
1/4-1/2 teaspoon pepper
1/4 teaspoon salt
Preheat oven to 350*.
Cook noodles according to package directions or 5 minutes as Marjo & I do.
Do not add salt to the water. Drain. No need to rinse.
Pour noodles back into pot.
While noodles are cooking, melt together Velveeta, milk and butter in the microwave.
Pour over cooked noodles, mix till combined.
Pour into 9 x 13-inch casserold.
Cover with shredded cheese.
Bake 15-20 minutes or until cheese is melted.