Full of ooey, gooey, cheesy goodness, Baked Macaroni and Cheese is a go-to comfort food for many people! My oldest grandson, Ethan, loves this, so I make extra from time-to-time for him to take home! It also freezes very well unbaked, then simply thaw, and bake when you want some!
2 cups elbow macaroni
4 tbls. butter
4 tbls flour
2 tsp ground mustard
2 cups milk
2 cups cubed Velvetta cheese
2 cups shredded sharp cheddar cheese
1/3 cup bread crumbs (optional)
Cook macaroni in boiling, salted water until just done – you want them to be slightly under-cooked. Drain and rinse immediately with cold water to stop cooking process. Let sit in colander in cold water while you continue with recipe.
Melt butter in large saucepan, stir in flour and whisk until smooth. Stir in ground mustard and add milk, whisking to make smooth. Over medium high heat, stir in Velvetta and continue stirring off and on until cheese is melted. Lower heat to medium-low and stir in shredded sharp cheddar cheese; continue stirring until cheese is melted and sauce is smooth. Remove from heat.
Drain macaroni noodles and mix into cheese sauce. Pour mixture into greased 2 qt. casserole dish (I use cooking spray to grease pans). Top with bread crumbs if desired. Bake 350 for 30 minutes or until bubbly around edges with some browned spots on top. Serve immediately.