Awesome Mac & Cheese

1 box macaroni elbows

1 stick butter

1 (14 oz.) can evaporated milk or cream

1 lb. Velveeta cheese

Boil macaroni in salt water for approximately 7-8 minutes. You do not want it completely done because the process finishes cooking it. Drain the water off saving about 2 cup of water in it.

Mix 1 1/4 cups of the saved water with 1 stick of butter, 1 can of evaporated milk, 1 lb. Velveeta cheese. Heat on medium on stove until all is blended.

Add the macaroni elbows to cheese sauce.

As it cools it will thicken up. It may be soupy when you first make it. If too thick add some of the saved water.  Enjoy!

If you have leftovers add the remaining water as needed for a smooth consistency.  This makes for an easy reheat.