1 lb. pasta

  • boil pasta following package directions, then drain

1/2 cup butter
1/2 cup flour

  • melt butter, add flour, and cook while whisking for 1 minute

6 cups milk

  • add and mix while heating. bring to a simmer then reduce heat until thickened

8 oz. velveeta cheese
16 oz. cheddar
4 oz. romano, asiago, or parmesan

  • remove sauce from heat, add cheeses and mix until melted

1/2 tsp. black pepper
1/2 tsp. salt
1/4 tsp. nutmeg
1/8 tsp. chili powder, cayenne, or chipotle powder

  • add to sauce, mix in pasta, and stir until well combined
  • transfer to 9x13” dish, and bake at 350°F for 15-20 minutes until bubbling

source: https://cooking.nytimes.com/recipes/1022733-creamy-baked-macaroni-and-cheese