Macaroni & Cheese

16 oz. uncooked dry large elbow macaroni
1 tbsp salt (to boil macaroni with)
4 c. grated sharp cheddar cheese, plus some extra for topping
8 oz. Velveeta
3 c. milk
4 tbsp butter
4 tbsp flour
1 & 1/2 tsp ground mustard powder
1/4 tsp garlic powder
1/8 tsp ground black pepper
1/8 tsp paprika

This is a huge recipe! I suggest halving it for a normal meal.

Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl. In a 2 quart saucepan, melt the butter and add flour. Cook to form a medium brown rue. Slowly add milk and cook as if making gravy. Begin adding and cheddar and Velveeta. Melt together slowly and continue until all the milk and cheese have been added. Add the pepper, dry mustard, garlic powder and paprika to the mixture. Keep the heat low and make sure the sauce is smooth and evenly blended. Pour the mixture over the macaroni and stir well. Top with additional cheese if desired. Bake for about 25 to 30 minutes or until top looks slightly crunchy.

Serving Size: Makes a 4 qt 9x13 inch dish