Baked Velveeta Mac and Cheese
Ingredients
1 box (16oz) uncooked elbow macaroni
2 tablespoon melted butter
Cheese Sauce:
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
pinch nutmeg (optional)
pinch cayenne (optional)
2 & 1/4 cups milk
16 ounces Velveeta, cut in small cubes
1 – 2 cups shredded cheddar or colby cheese, for topping
Directions
Preheat the oven to 350ºF.
Spray a 11X7 or 2 & 1/2 quart casserole dish with cooking spray. Set aside.
Cook the macaroni according to the package directions for almost al dente (about 1 minute less). Drain, rinse with warm water, and toss with 1 tablespoon melted butter in cooking pot, set aside.
Melt the butter in large saucepan over medium heat. As soon as the butter is melted, whisk in flour, dry mustard, salt, pepper, and nutmeg & cayenne (if using). Cook for about 1 minute, or until mixture bubbles.
Slowly whisk the milk into butter & flour mixture and bring to a boil. Boil for 1-2 minutes, or until thickened.
Reduce heat to low and gradually add cubed Velveeta cheese, a handful at a time. Stir until the cheese is melted and sauce is smooth, about 5 minutes. Stir in cooked macaroni.
Transfer combined mac and cheese to prepared casserole dish. Top with optional cheddar cheese, and bake for 30 minutes, or until cheese topping is melted and mac and cheese is bubbly.
