Dear Food Lovers,

While we don't normally eat this, it's Cheat Food Day and we'd like to put together some homemade mac and cheese with Velveeta original cheese "loaf".

We have 17 ounces, or close to one pound, of giant gluten free seashells. These gluten free shells expand A LOT.

I'm not sure how much loaf we need- do we need 16 ounces, or 32 ounces of pure Velveeta Cheese loaf?

I've spent one hour surfing the web looking for recipes, and it's wildly inconsistent.

Bonus Points: Should we melt the velveeta into the post drained pasta by dropping cubes in and reheating the pasta, OR make the velveeta separately in a pot with butter (butter goes in first so the cheese doesn't burn) & a dash of milk?

thank you!!