Apparently I have a recipe for this already on the blog, but it’d had been years since I made this and I used different ratios this time, so I’m updating. Served this with basic breaded chicken legs, peas, and kraut.
8 oz dry pasta shells
6 oz Velveeta
1/3 cup milk
Cook pasta according to directions and drain. Combine cheese, milk and pepper in saucepan until melted. Toss with cheese.