This is the type of side dish that steals the show. It’s kid-friendly, and it’ll be the first thing to disappear.

(makes 8 to 10 servings)

Ingredients

1 lb. box elbow macaroni

Salt, to taste

3 tablespoons (1½ oz) unsalted butter

1/3 cup (1½ oz) AP flour

2½ cups (20oz) whole milk

8oz processed cheese product (Velveeta), cut into small cubes

2 cups (about 4oz) sharp cheddar cheese, grated

Instructions

Bring a large pot of water to a boil and salt to taste.  Add pasta and cook according to package directions.

While pasta cooks, melt butter in a large saucepan or Dutch oven over medium heat.

Add flour to make a roux and stir to combine.  Cook, stirring often, for 3 to 4 minutes to remove raw flour taste.  The mixture should resemble wet sand.

Stir in cold milk.  Increase heat and stir until the mixture begins to bubble and thicken.

Turn heat down and stir in processed cheese product and grated cheddar cheese.  Stir until the cheese is melted and combined.

Drain pasta.

In a large bowl, stir together the cooked pasta and cheese sauce.  Serve right away.