24 ounces kraft extra sharp cheddar cheese
14 cup butter
1 cup 1% low-fat milk
12 lb picolini uncooked noodles (mini ziti)
8 ounces Velveeta cheese (sliced)
Cut up blocks of cheese into small cubes. Combine cheese, butter and milk into a sauce pan on VERY LOW heat. Stir frequently with a wooden spoon for 30 minutes until completely melted (the sauce should be runny, not stringy, lowest heat possible will ensure this). Boil picolini (or any noodles you prefer) until tender and drain (do not rinse). When noodles are drained and sauce is finished, stir together and place in a large baking dish. Broil on high in the oven until velveeta is brown on top.