Macaroni and Cheese

1 lb box of macaroni. 
1/3 of a box of velveeta - cube/soften it. 
Block of mild longhorn or cheddar cheese. Shredded.  Probably 2-3 cups of this. ~ you can never have too much cheese.
You also need butter, milk and sour cream.  ~ just set these on the counter to use as needed.

Cook the macaroni and drain.  While macaroni is draining in a colander....

In your macaroni pot, with the heat turned off (or down to low), add some milk (i'd say i use maybe 1/4 cup) I don't measure any of this.  Add some sour cream (again no measuring- huge dollop- maybe another 1/4 cup) 
and butter (maybe 1/4 stick of butter) in the same pot you cooked the macaroni - and then add the velveeta. Stir on low heat til it's all melty.  
Put the hot macaroni noodles on top and throw in a few hand fulls of the cheddar/longhorn.  
Stir again til it is all melty and cheesy.  I keep the milk or sour cream by the stove and splash in either one if i need it to get creamier.  --- 

You can eat it just like this, but i like to spray a glass dish and dump it in the dish and top it with more longhorn and bake it at 350 for about 30 mins or until it looks good. :)

~Emily