Home made Mac-n-Cheese

1 lb bag elbow macaroni
1 stick of butter
1 lb shredded cheese (we like to use cheddar, pepper jack, or provolone)
1 small can diced green chilies

Cook elbow macaroni as instructed on package. Drain the water off of the macaroni. Before you return the macaroni to the pan, put a stick of butter in the pan. This helps make the dish a little creamier. Stir the macaroni until the butter is melted. Add the cheese and chilies. Let sit for 5-10 minutes, or long enough to let the cheese completely melt. Serve while warm.