Macaroni And Cheese

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 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 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)

Recipe

• 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, 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.