INGREDIENTS

  • 20 ounces macaroni noodles (one box)
  • 3 cups milk
  • 6 tablespoons flour
  • 6 tablespoons butter
  • 15 ounces Velveeta cheese (3/4 of a block)
  • 3 potatoes
  • salt and pepper

DIRECTIONS

  1. In a large sauce pan melt butter and blend in flour one tablespoons at a time until all flour and butter is well blended, add milk, and blend well to form a nice rue (white sauce)Cook on Medium heat.Add Velveeta a few slices at a time, allowing them to melt into the white sauce, use about 3/4 of the block stirring frequently.Meanwhile dice potatoes into 1/2 inch cubes and mix with cooked and drained macaroni in a deep casserole dish.Pour cheese sauce over macaroni and potatoes and blend well.Cover and cook at 375 for about 30 minutes or until potatoes are tender.