This is a pretty darn good copycat recipe, courtesy of Food.com. We've made it dozens of times and it's always a crowd-pleaser.
Servings 6-8
Ingredients
16 ounces rotini pasta (the rotini noodles hold the sauce much better than classic elbow noodles; I've tried it both ways, and rotini is definitely the way to go)
8 ounces Velveeta cheese
1-1/4 cups heavy cream
2 tablespoons unsalted butter
Directions
Cook pasta in boiling water according to package directions, until al dente.
Meanwhile, cut the Velveeta into cubes and add it to the cream and butter in a large saucepan over low heat, stirring often.
Drain pasta well and add to Velveeta mixture and gently mix to coat.