Mary's Mac-n-Cheese

Although I usually don't post that many recipes and was hesitant to post this one because I didn't want it to get looked over as just another mac-n-cheese recipe, I decided that I would be doing you a culinary injustice not to.

I know that there are many, many different recipes out there for macaroni and cheese....baked, crock-pot, stove-top, etc. And I must admit that I have tried most of them, but this one seriously takes the cheese...err, I mean cake.

After a little prodding, I finally got M to the Izz-A's mother to share with me her famous recipe.

Mary's Mac-n-Cheese

**This is for a 9x13 casserole dish.***

1 box (1 lb.) elbow noodles

1 1/2 block shredded sharp or extra sharp cheddar cheese

1 box (16oz.) Velveeta cheese (but you won't use it all)

4 tbs butter

4 tbs flour

2 cup whole milk

salt to taste

Boil noodles and set aside.

Make white sauce: In a microwavable bowl, melt butter. Then add flour and whisk. Then pour in milk, whisk good, and cook for approx. 6-10 minutes (in 2 minute intervals) stirring/whisking every 2 minutes until the watery sauce turns into a creamy, thick sauce. The key is to keep stirring throughout the cooking.

Once your sauce is thick and creamy, add 1/3 of the Velveeta cheese block to it. No need to reheat, it should melt while being stirred.

Spray your pan and layer the ingredients as follows:

noodles, salt, cream/sauce, shredded cheese. Repeat twice, making two full layers, making sure to end with the shredded cheese.

Bake at 350 degrees for approx. 40 minutes.

ENJOY!