½ cup Butter
1 Tbsp Flour
1-1½ cup Milk
1 Egg
16 oz Velveeta cheese, diced
16 oz Sharp cheddar cheese, diced
1 cup Bread Crumbs
- Preheat oven to 425°F.
- In a large pot of boiling water, cook macaroni with oil and salt until very al dente & drain
- In a large saucepan, melt margarine over low heat
- Add flour & cook, stirring, for 1 minute
- Add milk and egg. Cook and stir for 1 minute
- Stir in Velveeta cheese and half the cheddar; cook on low heat until cheese is melted and sauce is smooth. If sauce is too thick, stir in up to ½ cup milk
- Add cooked macaroni to sauce. Stir over low heat for 1 minute. Taste and add extra salt, if necessary
- Pour mixture into a large greased casserole dish or baking pan & top with remaining cheddar and bread crumbs
- Bake for 30 minutes or until top and bottom are browned
- Cool slightly and cut into squares
- Enjoy.
Notes:
- You can substitute Monterey Jack, Gouda, or mild cheddar for all or part of the sharp cheddar
- If the top of the macaroni browns before the filling is cooked, tightly cover the baking dish with aluminum foil and continue cooking until heated through