#2907 - Creamy Mac and Cheese

(by Shirley McNevich)

white sauce made from the following ingredients: (4 TBSP butter; 4 TBSP flour; 1/4 tsp. salt; 1/8 tsp. pepper; 2 cups milk)
8oz. raw elbow macaroni
2 cups Velveeta cheese (cubed)
1 tsp. salt
1/4 tsp. peppper
3-4 slices buttered bread (cut into bite sized pieces)

Cook macaroni according to box directions, then drain but do NOT rinse. White sauce: in a saucepan over low heat add butter--melt. Add 1/4 tsp. salt and 1/8 tsp. pepper--stir. Slowly blend in flour--stir. Slowly blend in milk--stir until mixed, then cook/stir until boiling. Once boiling, cook/stir for 1 minute longer. Add cubed cheese to white sauce--cook/stir until melted and smooth. Add 1 tsp. salt and 1/4 tsp. pepper--stir well. Add drained macaroni--stir until mixed. Pour the mixture into a greased 2 qt. casserole dish. Bake at 350 degrees for 20 minutes, remove from oven, spread buttered bread pieces all over the top and return to oven for 15-20 minutes longer until well heated and bread is browned and crispy.