Crystal Mac & Cheese

From the Kitchen of Brett Broussard

2 pounds elbow macaroni package
1 stick butter
1 large Block of Velveeta (2lb.)
5 cans "the Pet Milk"
salt and red pepper

Boil noodles in salted water and drain. Cut butter into squares and distribute throughout the noodles. Pour Pet Milk over the noodles. Cut Velveeta into squares and mix into the pasta (may only use 2/3 of the cheese). Cover with foil and back at 350 covered for about an hour. Every now and then, stir to mix. Towards the end, uncover and brown on top.