from Grandma’s Gluten-Free Baking N Cooking, by Joyce Paige
If you want to make this for kids, replace the cayenne with freshly ground black pepper. It will be much less spicy.
1 lb pkg Tinkyada Elbow Pasta
1/2 lb Velveeta Cheese
1/4 cup milk
1/2 tsp cayenne
1/2 tsp garlic powder
Melt Velveeta cheese slowly over low heat adding cayenne and garlic. As cheese melts, add milk slowly. Add elbow pasta and stir. Ready to eat!
*Note: when reheating, use a small amount of milk instead of water to prevent “watering down” the cheese.