Paula Dean's macaroni & cheese

By VickiC223

Ingredients

• 1 lb uncooked elbow macaroni
• 5 T butter, divided
• 1/4 C flour
• 3 C 1/2 & 1/2
• 1 (12 oz) can evaporated milk
• 1 1/2 C shredded Monterey Jack cheese
• 1 C shredded cheddar cheese
• 1 (8 oz) velvetta
• 1 t salt
• 1/2 t dry mustard
• 1 C plain Pablo

Preparation

Step 1

Spray 3 quart baking dish w/ Pam. Cook elbow mac.
In large Dutch oven, melt 3 T butter. Whisk in flour & cook, stirring constantly. Whisk in 1/2 & 1/2 & evaporated milk. Cook til thickened. (Or 5 mins) reduce heat to low, add cheeses, stirring til smooth. Remove from heat, stir in mustard & salt & add cooked macaroni.pour mixture into prepared dish. In a med micro safe bowl, melt remaining 2 T butter in micro. Stir in Pablo. Sprinkle over macaroni. Bake for 20-25 mins. Til brown & bubbly.