Spray a 11X7 or 2 ½ quart casserole dish with cooking spray. Set aside. Preheat the oven to 350ºF.
Cook the macaroni according to the directions for almost al dente (about 1 minute less). The macaroni will finish cooking in the oven once it’s assembled. Drain and set aside. (See recipe notes for gluten free adaptation.)
2 cups uncooked elbow macaroni,
Melt the butter in large saucepan over medium heat. As soon as the butter is melted, whisk in flour, salt, and pepper. Cook for about 30 seconds – 1 minute, or until mixture bubbles.
3 tablespoons unsalted butter,2 tablespoons all-purpose flour or gluten frea all-purpose flour,,½ teaspoon salt,dash pepper
Slowly whisk the milk into butter / flour mixture and bring to a boil. Boil for 1-2 minutes, or until thickened.
2 cups milk
Reduce heat to low and gradually add chopped Velveeta cheese, a handful at a time. Stir until the cheese is melted and sauce is smooth, about 5 minutes. Stir in cooked macaroni.
8 ounces Velveeta,
Transfer combined mac and cheese to prepared casserole dish. Top with optional cheddar cheese, and bake for 30 minutes, or until cheese topping is melted and mac and cheese is bubbly.
1 cup (optional) shredded cheddar cheese,
Recipe Notes
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