1 (16 ounce) package elbow macaroni
2 cups milk
1/4 cup butter, melted
1/2 cup flour
1/2 cup flour
1 tablespoon Tabasco sauce
1 teaspoon seasoned salt
1 teaspoon pepper
16 ounces process cheese (Velveeta), melted
1 package cream cheese
1 cup shredded Parmesan cheese
2 cups shredded sharp Cheddar cheese, divided
COOKING MUSIC SELECTION:
Cook macaroni according to package directions and drain and set aside. Meanwhile, in a large pot make a roué with butter and flour, cook until totally melted, add milk (Like a Béchamel sauce) and half the velveta cheese to make a creamy cheesy sauce, add the cooked macaroni and coat all of it well. Add Tabasco sauce and season with salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese.
This is the secret to keeping mac and cheese creamy…. It’s all about building the layers.
Pour into a greased 3-qt. baking dish one thin layer of noodles, then layer the Velveta, shredded Parmesan and cheddar cheese, then add another layer of noodles, and top with remaining cheeses. (If using a deep dish pan, you can make it even creamier if you make a little extra Béchamel cheese sauce and top it with that before you add the shredded cheeses) I didn’t make a breadcrumb topping for this one, but it’s good with it too! Bake, uncovered, at 350 degrees F for 25-30 minutes or until cheese is melted and edges are bubbly.
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