Ole Miss Mac 'n Cheese

Ole Miss Mac ‘n Cheese

From Ann Millward

Ingredients	12 Servings	25 Servings	100 Servings
Large Elbow Macaroni	1 pound	2 pounds	8 pounds
Velveeta Cheese, Cubed	1 pound	2 pounds	8 pounds
Butter	6 Tablespoons	¾ cup	2 ½ pounds
Flou4	6 Tablespoons	¾ cup	3 cups
Milk	1 quart (4 cups)	2 quarts (8 cups)	2 gallons
Salt	1 teaspoon	2 teaspoons	8 teaspoons
Paprika	¾ teaspoon	1 ½ teaspoons	2 Tablespoons
Dry Mustard (or prepared yellow mustard)	¾ teaspoon	1 ½ teaspoons	2 Tablespoons
Worcestershire Sauce	½ teaspoon	1 teaspoon	4 teaspoons
Pepper	1/8 Teaspoon	¼ teaspoon	1 teaspoon
Cheddar Cheese, Shredded	6 ounces (¾ cup)	12 ounces (1 ½ cups)	48 ounces (3 pounds)
Greased Baking Pan/Dish	13 x 9 glass dish	Electric roaster pan	4 food service buffet pans

Directions:

1.     Cook macaroni.  Rinse and set aside in baking pan or dish.

2.     In a large pot or saucepan, melt butter and stir in flour.  Whisk in milk.  Cook, stirring constantly until mixture comes to a boil and is thick and smooth.  Stir in seasonings.  Add in Velveeta cheese and blend until melted.

3.     Pour cheese sauce over macaroni. Sprinkle with cheddar cheese.

4.     Bake at 350 degrees for 40 minutes to an hour, or until the center is hot and bubbly and the cheddar is melted.