Ingredients:
8 ounces uncooked elbow macaroni
2 quarts water
1 teaspoon salt
2 ounces Velveeta cheese, cubed
1 1/2 cups milk
2 1/2 tablespoons flour
1/4 teaspoon ground black pepper ( to taste)
1/4 teaspoon salt ( to taste)
1/2-3/4 cup shredded cheddar cheese
Directions:
In large saucepan, heat water over medium heat until water is a rolling boil.
Add pasta and cook until pasta is “al dente”, or fork tender.
Drain, do not rinse.
In the same pan as you cooked pasta, add flour and milk.
Stir with whisk until slightly thickened.
Add salt, pepper, and Velveeta, stir until cheese is melted.
Pour pasta into sauce, mixing well.
Pour into a sprayed 8 x 8-inch dish.
Sprinkle with shredded cheese if desired.
Bake at 350F for 25 minutes or until golden brown.
Servings: 6
Time preparation: 10 min.
Time total: 55 min.