3 Cheese Mac n Cheese

3 Cheese Mac N Cheese

3 Cheese Mac N Cheese

Okay, let me preface this by saying I know Velveeta isn't really cheese. I keep a box in the food storage just for emergencys and on Sunday was glad I did, as we had 5 unexpected little appetites for lunch. :) So I used what I had in the frig, (the white pepper and fontina cheese gives the dish a very subtle smoky flavor) and my dil said, "This is a keeper...write it down!" So I am...

1 lb elbow macaroni, cooked according to pkg directions

5 Tbls butter, divided

2 Tbls flour

1 1/2 cup milk

1/4 -1/2 tsp white pepper

4 oz fontina cheese, shredded

4 oz mild cheddar cheese, shredded

4-5 oz velveeta cheese, cubed

1/2 cup fine ground bread crumbs

Melt 2 Tbls of butter in a large saucepan. Whisk in the flour, continue whisking and cook over a medium heat for one minute to form a roux. Remove from heat and let sit 1-2 minutes. Meanwhile, warm the milk in a seperate pan or in the microwave.

Put the roux back on the heat and slowly whisk in the warm milk. Cook over med-high heat whisking constantly until the milk begins to look 'slightly thick'. (It won't really thicken, but it will look like a slightly 'heavier' consistency.) Stir in the white pepper. Remove from heat and add the 3 cheeses, stirring until it forms a smooth sauce. Add cooked macaroni noodles and stir to coat. Pour into a lightly greased (I use PAM) 9x11 baking dish.

Melt remaining 3 Tbls of butter and stir in the bread crumbs. Sprinkle this mixture over the top of the macaroni. Bake at 325 F for about 20 minutes, or until casserole is bubbly and top is browned.