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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is another version of a classic family favorite! Ingredients:
2 lbs elbow macaroni |
1 tablespoon salt |
1/4 cup canola oil |
1/4 cup all-purpose flour |
1/2 gallon milk |
1/2 tablespoon cayenne pepper |
1/4 tablespoon white pepper |
1/4 lb blue cheese, crumbles (about 1 cup) |
1/4 lb cheddar cheese, shredded (about 1 cup) |
1 lb velveeta cheese, diced (about 3 cups) |
Directions:
1. Preheat the oven to 375 degrees.
2. Cook the elbow macaroni in a stockpot of boiling water with the salt. Cook the macaroni until limp, not al dente. Drain the macaroni well and pour it into a large rectangular baking dish.
3. In a heavy saucepan heat the oil over medium heat. Add the flour and stir to make a roux, bringing to a light simmer, being careful not to scorch the flour.
4. Heat the milk in another heavy-bottom pan over medium heat and add the roux, cooking out the roux to make a thickened sauce.
5. Add the cayenne, white pepper, blue cheese, cheddar cheese, and velveeta. Blend well and pour over the macaroni and mix well.
6. Cook for 5 to 10 minutes in the oven.
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