1 cup elbow macaroni (when cooked, feeds 2 two 4)
1/2 cup of 1/4 in cubed Velveeta Cheese pieces
1/4 cup of 3 Mexican Cheese Blend
1/4 cup of milk
1/4 stick of butter
Salt and white pepper
1 pinch of pepper flakes (optional)
1 cup of finely chopped vegetables (3 or 4 broccoli florets finely chopped, 1 red and 1 yellow sweet pepper, 1/4 sweet onion) Saute them in Olive oil until tender.
Once you cook the macaroni, drain and put back in the pot, add the milk and turn the heat down to low. Add the vegetables and cheese and stir until all the cheese melts!