MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creamy Baked Macaroni & Cheese
 Categories: Pasta, Dairy, Cheese, Chilies
      Yield: 6-8 servings
 
           Salt
      1 lb Cavatappi or elbow macaroni
    1/2 c  Unsalted butter
    1/2 c  A-P flour
      6 c  Whole milk
      1 lb Extra-sharp yellow Cheddar;
           - coarse grated
      8 oz Velveeta; in pieces
      4 oz Pecorino Romano; coarse
           - grated
    1/2 ts Dry mustard powder
    1/4 ts Onion powder
        pn Ground cayenne
           Fresh ground black pepper
 
  Set oven @ 350°F/175°C
  
  Bring a large pot of water to a boil and season
  generously with salt. Add the pasta and cook according
  
  to package instructions, stirring occasionally with a
  wooden spoon, until just past al dente. Drain and set
  aside.
  
  Return the empty pot to the stove (no need to clean it)
  and set over medium heat. Melt the butter and simmer,
  whisking occasionally, until the butter stops spurting
  and quiets down, 2 to 3 minutes. Add the flour and cook,
  whisking, until smooth like gravy, about 1 minute.
  
  Whisk in the milk. Raise the heat to high and bring to a
  simmer, whisking constantly, then immediately reduce the
  heat to low and continue simmering until the sauce
  lightly coats the back of a spoon, 2 to 5 minutes. At
  this stage, the sauce should be smooth but relatively
  loose. Take the pot off the heat.
  
  To the pot, add the Cheddar, Velveeta, Pecorino Romano,
  mustard powder, onion powder and cayenne, and season
  generously with salt and black pepper. Whisk until the
  cheese is melted and smooth like nacho cheese. Add the
  drained pasta, breaking up any clumps, and stir until
  evenly coated in the cheese sauce. Taste and adjust
  seasoning with salt and pepper.
  
  Transfer to a 9x13" baking pan or dish and bake until
  bubbling at the edges, 15 to 20 minutes. Serve
  immediately.
  
  Recipe by Eric Kim
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM