My Sisters “Famous Baked Macaroni & Cheese”

Ingredients:

2 cups milk
1 lb. velveta
1 lb. Cracker Barrel Cheddar
1.5 lbs. elbow macaroni
2 Tbls. margarine
1 Tbls. flour
pepper to taste

Directions:

Preheat oven to 350.

Boil macaroni til it’s almost done, about 8 minutes. Should be el dante. Strain, place back into pot.

On a medium flame/burner put 2 cups of milk in saucepan. Slowly add cut up cheese (should be in cut into small cube pieces) and slowly cook. You have to CONSTANTLY stir the mixture or it will seperate
or get clumpy. (it took me about 30 minutes to melt all the cheese into the milk).

In a small sauce pan combine about 2 tablespoons of margarine. Melt it and add about 1 tablespoon of flour. Wisk together. It should form a saucey mixture, if too clumpy add more margarine, if too
liquidy add more flour. You can’t really make a mistake, you just have to play around with it until you get a nice saucey not to thick/clumpy mixture.

Add the margarine/flour mixture (it’s for thickening) to cheese/milk mixture. Blend together well. You’ll notice that the cheese mixture will get thicker. You want it to be able to coat a spoon. If not thick enough, make more margarine/flour mixture. If too thick add a LITTLE milk at a time. Once it’s at the right thickness pour into pot with macaroni. Mix together well. Place into dish (I use the rectangular glass pyrex kind) and bake in oven for 45-60 minutes, depending on how crunchy you like it. (I like it to be a little crunchy on top and soft inside, so I baked mine for about 60 minutes) Add pepper to taste.