Macaroni & Cheese

By kristentirrell

Ingredients

• 16 ounces uncooked elbow macaroni
• 1 stick butter
• 1/2 cup all-purpose flour
• 2-1/2 cups milk
• 6 ounces Velveeta cheese, cut into small chunks
• 4 ounces Cheddar cheese
• 4 ounces Mozzarella cheese
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cayenne, or to taste
• Sea salt and fresh ground pepper, to taste

Details

Adapted from images.media-allrecipes.com

Preparation

Step 1

Preheat the oven to 350 degrees. Cook the macaroni according to package directions and drain well. In a large heavy saucepan, melt the butter. Whisk in the flour to make a paste. Gradually whisk in the milk. Bring to a simmer over medium-low heat, whisking, until thickened, about 2 – 4 minutes. Add the Velveeta and 2/3 of the Cheddar, Mozz, salt, nutmeg, cayenne, and pepper; whisk until smooth. Stir the cooked macaroni into the cheese sauce. Put into a 2-quart baking dish which you have sprayed with non-stick cooking spray. Bake uncovered for about 20 – 25 minutes until bubbly and lightly golden. Remove from oven and top with remaining Cheddar cheese; place back in the oven for about 5 minutes until cheese melts. Allow to stand for 10 minutes before serving.