Ingredients:
1 cup macaroni
3 tablespoons butter
3 tablespoons flour
1 1/2 cups evaporated milk
1 (8 ounce) containers refrigerated sharp cheese spread ( if you can’t find it, Cheese Whiz is an okay substitute but really go for the sharp spread)
1/4 teaspoon Worcestershire sauce
1/8-1/4 teaspoon seasoning salt ( depends how salt sensitive you are)
1/4 teaspoon black pepper
1/2 tablespoon dry mustard
1/4 teaspoon garlic powder
1 -2 dash cayenne pepper
1 cup shredded sharp cheddar cheese
1 cup Velveeta cheese ( in small cubes)
2 -3 slices American cheese ( reserve for topping casserole)
1/4 cup breadcrumbs or 1/4 cup cracker crumbs
Directions:
Preheat oven to 400 F.
Cook macaroni just until al dente and drain, set aside.
While pasta is boiling, melt the butter in a large saucepan.
Whisk in the flour over medium heat until smooth & bubbly (only about a minute).
Stir in evaporated milk, cheese spread, pepper, mustard, seasoned salt, garlic powder, Worcestershire sauce and cayenne pepper Keep cooking and stirring over medium heat until sauce has thickened (about 3 or 4 minutes).
Add the shredded cheddar cheese and Velveeta to the white sauce and stir just until cheeses have melted.
Add macaroni and stir until pasta is evenly coated with the cheese sauce.
Pour into a casserole dish sprayed with Pam.
Arrange cheese slices on top, sprinkle with cracker crumbs and dot somewhat generously with butter.
Bake 15-20 minutes or until top is nice and golden and casserole is heated through.
Let stand about 5 minutes before serving and enjoy!
Servings: 4
Time preparation: 20 min.
Time total: 35 min.