Home-Made Mac & Cheese

Matt loves mac and cheese made with Velveeta.  I prefer the type from the box.  You know, add the cheese powder, milk, and butter, and you magically get cheese.  That's what I grew up on, and was my favorite food for most of my life (and is still a favorite, as you can see, I make it a lot) but now, I've branched out and have decided to work on some variations.  Tonight, I made Matt's favorite version, and although I still love my cheese powder, this stuff was not too shabby either.

18 oz. Velveeta (cut into 1/2 inch cubes)
3 cups uncooked macaroni noodles
1/2 cup milk
Pepper to taste

Bring water to boil in a large pot (I always add just a dash of salt to the water before it boils.  My dad always told me that it makes the water boil faster.  I have no idea if this is true, but I do it anyway).  Add macaroni noodles, cooking until pasta is tender.  Drain and return to pot.  Add milk and Velveeta and pepper.  Cook over low heat until the Velveeta is completely melted, stirring occasionally.

If you prefer, you can use Light Velveeta and skim milk to lower the fat and calorie content.