Macaroni and Cheddar
This recipe is a little closer to the macaroni and cheese that my grandchildren love but they don't like the taste of the mustard in the cheese sauce. This recipe has a nice cheddar flavor and the Velveeta adds creaminess to to cheese sauce.
Ingredients
16 ounces elbow macaroni, uncooked
4 tablespoons butter
3 tablespoons flour1/2 teaspoon salt1/2 teaspoon pepper1 tablespoon mustard
3 cups milk
8 ounces cheddar cheese, shredded
4 ounces Velveeta, cut into cubes
Directions
Cook macaroni according to package directions. Drain. Rinse with cold water. Place in a large bowl and set aside.
In a large sauce pan, over medium heat, melt butter. Add flour, salt and pepper. Stir with a wisk until flour is completely mixed with butter. Cook for 5 minutes, stirring frequently. Add mustard and mix well.
Add milk. Stir with a wisk and cook for 5 - 10 minutes, stirring frequently, until sauce starts to thicken.
Reduce heat to medium low, add cheese and stir. Cook for 5 - 10 minutes, until cheese is completely melted and sauce is smooth. Pour sauce over macaroni and mix until macaroni is complete coated. Cook on low heat for 10 minutes.