Children and adults alike love this classic. Everyone has a recipe and some fancy it up. This is just a plain good old stand by that's creamy and cheesy and oh so good.
8 ounces uncooked elbow macaroni
1 stick butter
1/2 cup all-purpose flour
2-1/2 cups milk
6 ounces Velveeta cheese, cut into small chunks (can also use American)
8 ounces Cheddar cheese, grated and divided (white, sharp, mild – your choice)
1/8 teaspoon nutmeg
1/8 teaspoon cayenne, or to taste
Sea salt and fresh ground pepper, to taste
Preheat the oven to 350 degrees. Cook the macaroni according to package directions and drain well. In a large heavy saucepan, melt the butter. Whisk in the flour to make a paste. Gradually whisk in the milk. Bring to a simmer over medium-low heat, whisking, until thickened, about 2 – 4 minutes. Add the Velveeta and 2/3 of the Cheddar, salt, nutmeg, cayenne, and pepper; whisk until smooth. Stir the cooked macaroni into the cheese sauce. Put into a 2-quart baking dish which you have sprayed with non-stick cooking spray. Bake uncovered for about 20 – 25 minutes until bubbly and lightly golden. Remove from oven and top with remaining Cheddar cheese; place back in the oven for about 5 minutes until cheese melts. Allow to stand for 10 minutes before serving. NOTE: if you prefer a creamier sauce, add more milk, and if you want a stiffer version, add more flour.