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Homemade Mac 'N Cheese
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| 2 C. | uncooked elbow macaroni |
| 8 oz. | Velveeta cheese |
| 3 T. | flour |
| 3 T. | butter |
| 2 C. | milk |
Bring water to a boil. Cook noodles for approximately 7 to 8 minutes. Strain noodles.
While the noodles are in the strainer, melt butter in the pot, at medium heat. After butter is melted, add flour, stirring thoroughly with a whisk.
Once the roux is mixed, add the milk. Continue to stir, making sure the roux is mixing with the milk and not sticking to the bottom of the pan.
After the roux and milk begin to boil, add the Velveeta. To help it melt faster, cube the Velveeta before adding it to the mixture.
With the cheese completely melted, add cracked pepper and salt for seasoning. Then add the noodles from the strainer, mix thoroughly, and serve.
For a protein alternative, add a can or two of tuna or shredded chicken.
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