Creamy Mushroom Macaroni

1 (16 ounce) package elbow macaroni

1 tablespoon butter

⅓ cup milk

1 (10.75 ounce) can condensed cream of mushroom soup

1 pound processed cheese food, cubed

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).

In medium saucepan over medium heat, combine butter, milk, mushroom soup and processed cheese. Stir until cheese is melted and mixture is smooth. Stir in cooked pasta. Pour into 2 quart baking dish and bake 20 minutes or until top is golden brown. Let stand 10 minutes and serve.