Macaroni and Cheese – Velveeta Style
Serves: 3-4 Preheat Oven Temp: 350
2 cups elbow macaroni pasta
6 Tb. butter
3 1/2 Tb. flour
2 cups whole milk or half ‘n half, warmed
1/4 tsp. black pepper, salt to taste
8 oz. Velveeta cheese, cubed
1-1/2 cups shredded sharp cheddar cheese (shred and set aside to reach room temperature)
1 Cook pasta in 4 cups of boiling water for 5 minutes or until almost al dente. They should be a little crunchy in the middle. Drain off the water and rinse very well in cold water. Set aside.
2 Melt the butter in a medium sauce pan over medium heat, not allowing it to brown.
3 Add the flour all at once and stir with a wooden spoon for 7-8 minutes. It will dry out a bit and start to turn a golden color. Do not let it brown, it should have a blonde tint.
4 Add a few tablespoons of the warm milk to loosen the flour mixture from the pan then using a whisk, gradually add the remaining milk. Whisk like crazy as the sauce begins to thicken.
5 Add the salt and pepper and stir until the white sauce begins to bubble. Keep stirring.
6 Add the Velveeta cubes and the shredded cheese a little bit at a time and then turn off the heat.
7 Continually stir the sauce until the cheese is melted and the sauce is smooth.
8 Stir in the macaroni and mix well. Pour it into a baking dish or foil pan greased (or sprayed with non-stick spray).Bake at 350 for 30 minutes & then a couple of minutes under the broiler to brown it.
Hints and Tips
Rinse the noodles very well to remove the starch. Starch will make the sauce mealy when cooked.