Easy Macaroni and Cheese

By bklynmommy

Ingredients

• 1 pkg elbow macaroni
• 1/2 c. butter, cut up into chunks so it melts easier
• 1/3 BIG block Velveeta, cut into little cubes (I like to get the big block so I can add more if needed. If you think you will like less Velveeta, just get the smaller block and use the whole thing)
• 1 1/2 - 2 c. shredded cheddar cheese (we use Tillamook and shred it ourselves, cheese just tastes better when you shred it yourself)
• 1/2 c. milk (or to taste)
• salt & pepper to taste
• paprika (optional.. I just used it to add some color)

Preparation

Step 1

Cook macaroni according to package directions (al dente) in salted water.

When macaroni is cooked, drain and return to pot on low heat. Immediately add butter.

When butter is melted, add cheeses and milk. Keep stirring until cheese is melted. If it is too thick, add more milk.. if it's too thin, add more cheese. You want it to be the consistency of the Blue Box stuff.

Add salt, pepper, and paprika (optional). Stir well and serve immediately.

**If you save the leftovers, just refrigerate and when ready to eat--pop it in the microwave with a little milk, stirring every minute so it doesn't dry out.