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Macaroni & Cheese

Sharp cheddar & Velveeta in a butter-flour roux — baked at 350° for 45 minutes

Section
Sides
Oven
350°F
Serves
6–8

Ingredients

  • 3 T margarine
  • 3 T flour
  • 2 cups milk
  • 2 cups sharp cheddar cheese, grated
  • Velveeta cheese, to taste
  • 1½ cups elbow macaroni, cooked and drained

Directions

  1. Cook macaroni according to package directions. Drain and set aside.
  2. In a large saucepan, melt margarine over medium heat. Add flour and whisk to make a roux.
  3. Slowly add milk, whisking constantly, until the sauce is thick and smooth.
  4. Remove from heat. Add sharp cheddar and Velveeta. Stir until melted and smooth.
  5. Fold in cooked macaroni.
  6. Pour into a greased baking dish.
  7. Bake at 350°F for 45 minutes until bubbly and golden on top.
Note: The combination of sharp cheddar and Velveeta is the secret — the Velveeta keeps it creamy while the sharp cheddar adds real flavor.