Creamy Macaroni & Cheese

• 16 ounces, weight Elbow Macaroni
• 3 Tablespoons Butter
• 2 Tablespoons Flour
• 2 cups Milk
• 2 cups Velveeta Cheese Cut Into Cubes
• 1 cup Cheddar Cheese, Shredded
• Pepper

1. Preheat the oven to 350 degrees.
2. Cook the macaroni until just al dente, drain and set aside.
3. While the macaroni water is boiling, melt the butter in a medium saucepan over low/medium heat.
4. Whisk the flour into the butter, then stir in milk.
5. Continue stirring the mixture until it comes to a low boil.
6. You may need to increase the heat, but keep stirring to make sure it doesnt burn.
7. (A flame spreader is useful if you are using a gas stove.)
8. Once the milk mixture is boiling, stir in the cheeses.
9. Continue stirring until all of the cheese is melted.
10. Add pepper if desired.
11. Remove mixture from heat and set aside.
12. Pour cooked macaroni into a 9x12 casserole dish.
13. Pour cheese mixture over the macaroni and stir to coat evenly.
14. Bake in the 350-degree oven for 30 minutes or until brown and bubbly.
15. Serve warm.
16. Cooks note: I know it sounds weird, but it tastes amazing served with tomato soup on top!

macaroni, butter, flour, milk, velveeta cheese, cheddar cheese, pepper

Taken from tastykitchen.com/recipes/main-courses/creamy-macaroni-cheese/ (may not work)