1 lb macaroni elbow noodles (or shells are fun, too)
1 can cheddar cheese soup
1 can milk
4 T butter
6 cups shredded cheese (whatever you think your kids will like--I normally use some cheddar and some colby/jack blend)
Boil pasta until almost done (overdone pasta will be nasty!), then strain and add some olive oil to keep from sticking.
In the pot you just boiled the noodles in, put butter and cheddar cheese soup and whisk together on med-low heat. Add milk and rest of cheese. Whisk until cheese is completely melted, about 5 minutes. You can add more milk to make the sauce thinner if you wish.
Mix with pasta noodles.
From here, place mixture in a crock pot on low for 3 hours or bake in the oven at 350 for 15-20 minutes.
*Try other things in it like ham or just use white cheese. One of my family's favorite things to do with this is ladle hot tomato juice or tomato soup over the top of the macaroni in a bowl and eat it that way.