Ingredients
- 1 box mini penne pasta (multigrain suggested)
- 2 oz Danish butter
- 4 oz Velveeta cheese
- 1/4 cup milk
- 1/2 cup grated reggiano parmesan cheese
Directions
In a medium pot add water, salt, olive oil bring it boil. Add pasta and cook for 10 to 12 minutes. Drain water and rinse pasta with cold water. Re-strain pasta and reserve. Add the cheese, butter, milk in the same pot to simmer on low heat and keep mixing constantly. When all ingredients become a sauce adds pasta and mix gently. Let it cook for 3 minutes. Serve with more Parmesan cheese on top and enjoy it.
