4 Tbsp butter
1/4 cup flour
1 tsp salt
1 tsp dry mustard
1/2 tsp pepper
2 1/2 cups whole milk
2 1/2 cups sharp cheddar
1/2 pound velveeta
1 cup mozzarella
1 (16 oz) box elbow macaroni (al dente)
Plain bread crumbs
In a large sauce pan, melt butter over low heat. Stir in flour, salt, mustard, and pepper until smooth. Stir in milk until smooth. Stir constantly for 10 minutes until thick. Stir in all but 1/2 cup cheddar, velveeta and mozzarella cheese until melted. Take off heat. Pour the cooked macaroni into cheese sauce, mix well. Then pour into greased 9 x 13 casserole dish. Sprinkle leftover cheddar cheese on top. Then add bread crumbs. Bake at 375 degrees for 20 minutes-cheese sauce will be bubbly.
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