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Monday, April 16, 2012


8 oz. elbow macaroni
8 oz. Velveeta (pasteurized process Cheese spread)
1/4 c. butter
1/2 c. flour
salt and pepper, to taste
1 (12-oz.) can evaporated milk 2-4 oz. sharp cheddar, grated
1-1/2 c. milk

Cook pasta in boiling salted water for 6 min's or until it's still a little on the firm side.
It will cook through when baked. 8oz=6-1/2 c. cooked.

Melt butter in a saucepan, then whisk in flour. Incorporate the evaporated milk a little at a time, whisking until smooth. Add the rest of the milk, stirring constantly with whisk over medium heat until thickened. Salt lightly to taste. The cheese will also be salty so keep this in mind as you season.

Spray a 2-1/2 qt. casserole dish with non-stick spray. Place 1/2 of the macaroni in the dish, top with 1/2 of the Velveeta, cut in very small chunks, and ½ of the white sauce. Repeat layers and top with the sharp cheddar.

Bake in a 350° oven for 40- 45 minutes until cheeses are melted and sauce is bubbly. Serve immediately.

Sauce will thicken as it sits, so add a little milk when reheating casserole.

Note: My dad made the best mac and cheese in the world-or maybe it just seemed that way a bunch of hungry kids. The "blue box" just can't compete with this. Be sure to salt the water well-pasta is bland without it. Feel free to add ham chunks or your favorite cheese as part of the mix. Velveeta melts so smoothly that it should at least be part of the sauce.

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