8 Tbl flour
1/2 tsp Salt
1 TBL Cornstarch
Put in a cup mixed together.
8 Tbl Butter
4 cups of 2%Milk room temp
1 Cup Colby cheese
2 Cups Velveeta cheese cut up in chunks
16 oz Elbow Macaroni cooked for 12 min drained. Do the Noodles first.
ROOM TEMP INGREDIENTS MAKE IT EASIER.
1 deep casserole dish sprayed with Pam.
Do the Noodles first. Add Butter melt in big skillet on low, add flour mixture usings a wisk to mix should see a thick mixture called a roux start adding milk little by little using a wisk keep stirring constantly. Until all milk and ingredients are combined. Keep wisking, this is like making a gravy. As soon as the mixture boils and thickens add the cheese to combine it's ok at this point to put the skillet off the burner to add the cheese than put skillet back on low burner to melt the cheese completely in the skillet. Add Elbow macaroni to skillet with cheese mixture mix together add to Casserole dish Bake 400 for 20 minutes. FEEDS 8 people.
Should bubble on top when done. Dinner is served. I had this dinner with Garlic bread. Put cool remaining macaroni in a bowl with plastic wrap on top and put in fridge.
TIP reheating the Macaroni in microwave safe bowl add plastic wrap on top of bowl add a vent at a corner. Add a few Tbl of butter on Macaroni. Good at 2 minutes on high take plastic wrap off and eat. It's so filling to eat. A bowl a person will do.
2 cups=16 Oz
8 Tbl is about 1/4 cup