Categories: Casserole, Macaroni and Cheese, Side Dish

Ingredients

• 24 ounces macaroni
• 1/2 cup butter
• 1/2 cup flour
• 4 cups milk
• 16 ounces Velveeta cheese (sometimes I use even more)
• 1 pinch white pepper or 1 pinch black pepper
• 1 -2 cup shredded cheddar cheese

Directions

1. Preheat oven to 350°F.

2. Prepare macaroni according to package directions.
3. Melt butter in a large pan.
4. Whisk flour into melted butter to create a light roux (paste).
5. Slowly whisk milk into the roux, whisking constantly to avoid lumps.
6. Allow milk and roux to heat for about one minute, then begin adding the Velveeta.
7. Continue to gently whisk the mixture until all Velveeta has melted, then add a pinch of white or black pepper.
8. After macaroni has cooked, drain the water from the pot and mix in the cheese sauce.
9. Once the macaroni and sauce are mixed together, transfer to a 9 × 13 baking dish.
10. Cook uncovered for 25-30 minutes or until bubbly.
11. Sprinkle 1 or 2 cups of shredded cheddar cheese over the top and bake for 5 more minutes, or until cheddar cheese is thoroughly melted.
12. Remove from oven and allow to cool for 5 to 10 minutes before serving.

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