16 oz box of macaroni
1 stick of butter (softened)
1 13 0z can of evaporated milk
1 block of sharp cheddar cheese (approx. 16oz)
1 block of sharp or mild cheddar cheese (approx. 8 oz)
1 box of Velveeta
1 4oz can of Jalapeno peppers, chopped (they usually come whole in the can, you will need to chop them)
Salt and Pepper to taste
Cook the macaroni according to package directions.
Cook about 1 minute less than the package directions.
While the macaroni is cooking:
Cut 16 oz block of cheese into small cubes.
Slice Velveeta into pieces.
Then, take the cooked macaroni, drain but do not rinse.
Return the macaroni to pot.
Add butter, milk, cheese cube and slices to hot macaroni.
Mix well, until butter and Velveeta melt. The mixture will be soupy. The cheese cubes will not melt completely.
Add salt and pepper to taste.
Pour into baking dish.
Cover the top with the remaining cheese (grated, sliced or cut into cubes.)
Bake at 350 for 35 minutes.
You want the top to brown and the pasta to set.