Recipe By : Patsy Mattix
Serving Size : 6 Preparation Time :0:00
Categories : Eggs & Cheese Pasta & Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound large shell macaroni
2 cups combined cheddar & Monterey jack cheese -- shredded
8 ounces Velveeta cheese -- cubed
2 tablespoons flour
2 tablespoons butter
salt and pepper -- to taste
2 1/2 cups milk
Cook macaroni according to package instructions. Drain; rinse.
In a saucepan, melt butter, remove from heat, add flour, salt and
pepper and mix well. Put back on low heat and gradually add milk.
Stir well until milk is warmed. Add cubed Velveeta cheese. Stir
frequently until melted. Reduce heat, cover for about 15 minutes.
If cheese sauce seems too thick, add a little more milk. You want a
real creamy consistency.
In a deep casserole dish put cooked macaroni and cheese sauce. Blend
so that all macaroni is coated in cheese sauce. Sprinkle with
shredded cheese. Bake in 400 F degree oven until cheese is bubbly
and slightly browned.
