Boil 2 cups elbow macaroni in salted water until tender
Drain the macaroni and set aside
In a saucepan, melt 2 tablespoons butter over medium heat
Add 2 tablespoons milk
Add 8 ounces Velveeta cheese, cubed
Stir until the cheese is fully melted and smooth
Add the cooked macaroni to the cheese sauce
Stir until the pasta is evenly coated
Serve immediately