(From observing him make it, this is as close as I can come to getting this right.... so bear with me and realize he doesn't deal well with measurements, save when he makes bread. Nor does he deal well with structure or precision. But really, don't mention Velveeta. Please.)
Boil up a mess o' pasta. Shells work. Bows work. Spirals work. Broken chunks of spaghetti works.
Drain it. Put it back in the pan right away with a hunk of butter. Don't use margarine, that crap makes it taste funky. If the butter has toast crumbs in it, that's okay, just scrape it off the butter dish. But no jam, okay?
Pull out the American Deli cheese, the yellow stuff. Not the dumb, individually wrapped slices that never open up right, not the packaged stuff from Kraft, and not Velveeta process cheese food product. And no Cheeze Whiz. Go to the deli and get American cheese, sliced. It's cheap, about 3 bucks a pound.
Lay the slices over the butter-coated pasta and add a splash of milk. Don't use the wife's milk; that skim stuff won't work right. Use your manly milk, the whole stuff. (NOT THAT MILK - who do you think you are, Laura Bush??) Don't even think about using dry milk. No one uses that crap. Check and make sure the fire's still on under the pan - you didn't turn it off, did you? Turn it back on, low. Turn off the kitchen lights and play with the dial until you get it just right.
Turn the lights back on, if you want, but your eyes will adjust. Watch the cheese slices just start to melt, and stir 'em into the noodles. Lay another set over the top. Repeat (not the fire thing, just the milk and cheese.) Just keep repeating until you either run out of cheese or it looks like macaroni and cheese.
When it's creamy, sprinkle grated extra-sharp cheddar over everything, but not too much, because cheddar gets like bad grease. Mix in some sauteed and drained onion and garlic, bacon crumbles and broccoli. Salt if you have to and pepper appropriately.
It's good second day, too, so make a lot.