1 c. elbow macaroni Bread crumbs
1 c. chopped Velveeta cheese Dash salt
Butter Pepper to taste
Canned milk
Boil macaroni in salt water until tender. Drain and rinse with hot water through sieve. Return to pan and add cheese, butter the size of a walnut, salt and pepper to taste, and enough canned milk to make quite juicy.
Pour into greased casserole dish. Sprinkle top with bread crumbs that have been mixed with melted butter. Bake 1/2 hour at 350 deg. to brown the topping. (Or run under the broiler for about 1 minute - watch closely or crumb topping will burn.)