Fill a stock pot most of the way and place on stove. Shake in some salt and a little olive oil.

Bring pot of water to a rolling boil on high heat. Reduce heat to medium high.

Pour in the whole bag of pasta. Cook the macaroni until it’s done. Stir often to prevent sticking.

While the macaroni is cooking cube up the whole block of Velveeta and set aside.

When the macaroni is fully cooked turn off the burner. Pour off, into the sink, the water until it just below the top of the macaroni in the pot. No, you will not strain off all of the water. You want to have water left in the pot with the macaroni. I like to have the water line about half an inch below the top of the macaroni. The more water you pour off the thicker the sauce will be in the end but you have to leave some in the pot. Place the pot back on the stove and immediately begin to stir in the cubes of Velveeta. Let the pot sit on the stove for about 10 minutes and then stir it again. Soon all of the cubes will be completely melted.

You can serve it now or you can let it sit longer for the sauce to thicken. The longer this sits the thicker the cheese sauce will be.