Old Fashioned Macaroni and Cheese

Ingredients

• 2 Tbsp. butter
• 2 Tbsp. flour
• 1 cup milk
• 1 cup chicken stock or broth
• 250 g Velveeta Cheese, (half a package) cut into 1/2-inch cubes
• 3 cups elbow macaroni, cooked just to al dente (about five minutes) drained
• 2 cups Shredded Sharp Cheddar
• 1/4 tsp black pepper
• 1/2 cup panko bread crumbs
• 1/2 tbsp melted butter
• a few dashes cayenne pepper to taste (optional)

Directions

1. HEAT oven to 350°F. Melt butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk and chicken stock; cook until mixture boils and thickens, stirring constantly. Add Velveeta; cook 3 min. or until melted, stirring frequently. Stir in cheese. Stir in pepper. Stir in macaroni.
2. SPOON into a buttered 2-L casserole.
3. Meanwhile, melt 1/2 tbsp butter and mix with 1/2 cup panko bread crumbs. Add cayenne pepper if desired.
4. Sprinkle with buttered panko crumbs. Cover. (Is also really good sprinkled with unbuttered Ritz cracker crumbs.
5. BAKE covered 20 - 30 min. or until heated through.

Serves 2-3 adults with leftovers.

For a larger crew, double the recipe.

Makes wonderfully creamy and flavourful macaroni and cheese everytime.

Enjoy!