Macaroni And Cheese

• 2 lbs elbow macaroni
• 1 tablespoon salt
• 1/4 cup canola oil
• 1/4 cup all-purpose flour
• 1/2 gallon milk
• 1/2 tablespoon cayenne pepper
• 1/4 tablespoon white pepper
• 1/4 lb blue cheese, crumbles (about 1 cup)
• 1/4 lb cheddar cheese, shredded (about 1 cup)
• 1 lb Velveeta cheese, diced (about 3 cups)

1. Preheat the oven to 375 degrees.
2. Cook the elbow macaroni in a stockpot of boiling water with the salt. Cook the macaroni until limp, not al dente. Drain the macaroni well and pour it into a large rectangular baking dish.
3. In a heavy saucepan heat the oil over medium heat. Add the flour and stir to make a roux, bringing to a light simmer, being careful not to scorch the flour.
4. Heat the milk in another heavy-bottom pan over medium heat and add the roux, cooking out the roux to make a thickened sauce.
5. Add the cayenne, white pepper, blue cheese, cheddar cheese, and velveeta. Blend well and pour over the macaroni and mix well.
6. Cook for 5 to 10 minutes in the oven.

elbow macaroni, salt, canola oil, flour, gallon milk, cayenne pepper, white pepper, blue cheese, cheddar cheese, velveeta cheese

Taken from www.food.com/recipe/macaroni-and-cheese-385590 (may not work)