Creamy Homemade Macaroni & Cheese

You'll never want to eat the stuff out of the box again after making this recipe! My family LOVES this mac & cheese! My husband prefers his macaroni and cheese to not be baked, so that is how I make this recipe. But, I have baked it before and I still think it's great that way too. You can decide for yourself!

Creamy Homemade Macaroni & Cheese

1 lb. elbow macaroni (in this picture I used large elbows)
½ cup butter
½ cup flour
1 teaspoon salt
½ teaspoon pepper
3 ½ cups milk (evaporated milk works great!)
1 lb. Velveeta cheese, cut into cubes
1 cup cheddar cheese, shredded for the top

Preheat oven to 350° F, if you like your macaroni and cheese baked, if not skip this step.
Boil the macaroni noodles according to the package directions. Meanwhile, in a saucepan melt butter over medium high heat. Add flour, salt and pepper and stir until flour is cooked, about one minute. Slowly add in milk and stir with a whisk to ensure that there are no lumps in the sauce. Bring to a boil, stirring constantly and then add the Velveeta cheese and stir until melted. Mix pasta into sauce and enjoy as is for a super creamy mac and cheese, topping each serving with a bit of the shredded cheddar cheese. If you like your mac and cheese baked, pour into a greased 9x13 inch baking dish sprinkling the cheddar cheese on top. Bake in 350° F oven for 30 minutes. Enjoy!