Velveeta cheese 2%, cubed (one or two 8 ounce loav
Steps
Sequence
Step
1
Boil macaroni and rinse with cold water. Set aside until cheese sauce is ready.
2
Melt stick of butter or margarine over medium heat.
3
Add up to 1/2 cup flour, salt and pepper (more or less to suit your tastes) until you have a paste consistency, continue to cook for 3 minutes to remove flour taste.
4
Add can of evaporated milk slowly and use optional whisk to avoid lumps.
5
Constantly stir as sauce will stick to the bottom of the pan and potentially burn. Cook until the milk mixture starts to thicken up and add up to 1 cup regular milk to thin out if it gets too thick. Adjust heat so that the mixture comes to a very light boil but does not burn. Then immediately reduce heat to medium for remaining steps.
6
Spray 9x13 pan with cooking spray and add the macaroni.
7
Add the cubed loaf of Velvetta (8 or 16 ounce loaf depending on your preference), jar of cheese whiz, and cubed block of extra sharp cheddar cheese. Stir until it melts. Taste and add more salt and pepper if needed.
8
Cover pan with foil and bake in 375 degree oven for 30-45 minutes. It should be hot and beginning to bubble but not brown on sides.
9
Remove foil and top with the shredded cheese and additional pepper if desired. Continue to bake at 375 degree for an additional 10-15 minutes or until shredded chesse melts, sides are lightly brown and pan is bubbly.
10
Remove from oven and allow to stand for several minutes (don''''t want to burn your mouth!) before serving.
