| elbow macaroni | 1 box | ||
| Béchamel sauce | |||
| Velveeta cheese | about 1 lb | ||
| Kraft Cheddar Cheese | 1 stick | ||
| shredded (3) cheeses | 1 small bag | ||
| breachcrumbs | 1 cup | ||
| butter | 1 stick | ||
| onion (finely chopped) (or granulated onion spice) | ¼ cup |
| optional | |
|---|---|
| white pepper | |
| nutmeg | |
| mace | |
| cayenne pepper |
Directions
Prepare Béchamel sauce
Optionally add white pepper, nutmeg, mac and/or cayenne pepper to Béchamel sauce
Add Velveeta cheese, Kraft Cheddar Cheese and shredded (3) cheeses to Béchamel sauce
Combine Béchamel sauce with elbow macaroni
Top with breadcrumbs
Top breadcrumbs with butter
Bake at 350°F for 45 minutes to 1 hour (until breadcrumbs are golden brown)