1 16 oz box pasta shells (or macaroni, bow tie,etc) I used 3/4 or 12 oz for this recipe
4 Tablespoons butter
1 can cheddar cheese soup(10 3/4 oz)
1 can evaporated milk (12 oz)
1-2 cups cubed Velveeta (you can use grated mild cheddar if you prefer)
Salt and pepper to taste
Cook and drain noodles. Add back to warm pot.
Stir in the butter, cheese soup, and about half the can of evaporated milk. Stir until combined.
Add 1 cup of cheese to start. Add more until you achieve your desired cheesiness level.
Keep the burner on low to help melt things together.
If it gets too thick, add a bit more of the evaporated milk to thin it out.