Just a Kid At Heart

This recipe comes from a blog that I frequent. Though I have tried countless varieties of macaroni and cheese, we liked this one a lot and will make it again. The picture does not do it justice. Trust me, and try it yourself.

California Mac and Cheese:

16 oz rotini pasta
8 oz Velveeta cheese
1 1/2 C heavy cream
2 Tbsp unsalted butter

Cook pasta in boiling water for 10 minutes. Meanwhile, cut velveeta cheese into cubes and add it to the cream and butter in a large sauce pan. Cook on low heat, stirring often. Drain pasta and add to cheese mixture, stirring gently to evenly coat.