Mac and Cheese II

Ingredients

• 8 ounces elbow macaroni
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup shredded Cheddar cheese
• 8 ounces cubed processed cheese food

Directions

In a large pot with boiling salted water cook elbow macaroni until al dente. Drain.

In a medium saucepan, over medium heat melt butter or margarine. Whisk flour and stir vigorously. Add milk and cook until thick and bubbly, about 5 to 7 minutes. Add cheeses and stir until completely melted.

In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly.

Pour into a greased 2 quart casserole dish. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes. Let stand 10 minutes before serving.