16 ounces of elbow macaroni
4-6 ounces of Bongards cheese melt
1 cup milk
½ Tbsp. salt
1 tsp. pepper
    Cook noodles al dente per package directions. Cube 4 ounces of cheese while noodles are cooking. Strain water off. Put cooked noodles back into the pan. Stir in milk, salt and pepper. Add cubed cheese, cook on low with pan covered, stirring frequently, allowing cheese to melt. Add up to 2 more ounces of cheese depending on your preference. Turn off stove when cheese is almost melted and cover with lid for 5 minutes. Uncover, stir and serve.