8 oz elbow macaroni
2 1/2 Tbsp butter
2 Tbsp flour
1 3/4 cup milk
1/2 tsp salt
8 oz Velveeta Mexican Mild cheese, cut into 1/2 inch cubes
1/3 cup bread crumbs
Preheat oven to 400 degrees.
Cook macaroni as directed on package, and drain it.
Melt 1 1/2 Tbsp of butter in a heavy saucepan. Stir in flour until it is moistened. Stir in the milk slowly, cooking and stirring constantly, until the mixture thickens. At low or medium-low heat, this will take several minutes. (Higher temperatures may speed the process, but also lead to burning.)
Add the salt and cheese. Stir the mixture until the cheese is melted.
Add the macaroni and place the entire mixture in a 1-quart casserole dish.
Melt the remaining butter and add the bread crumbs to it, stirring thoroughly. Sprinkle the buttery bread crumbs over the macaroni casserole.
Bake at 400 degrees for 20 minutes.
Note that this recipe is VERY much spicier than traditional macaroni and cheese. Use caution when serving it to children, as it will not taste like they are used to out of the Kraft box. It's zestier flavor is probably better for adults unless you have a child that particularly likes spicy food.
