- 3 coffee mugs of macaroni (uncooked)
- 1/3 - 1/2 block of velvetta cheese (cubed)
- 12 oz can of evaporated milk
- 8 oz bag of shredded cheddar cheese
Cook the macaroni and be sure to salt the water (this is the only time you get to season the pasta). Melt the velvetta with the milk on the stove or in the microwave. Once the noodles are cooked, drain and rinse under cold water. Put the pasta into a buttered pan and mix the the cheese sauce, a few tablespoons of butter, pepper (to taste), and about half the bag of the cheddar cheese. Top with the rest of the cheddar and sprinkle with paprika. Bake in a 375 degree oven for about 25 - 30 minutes.