Thick and Rich Macaroni and Cheese

This cheese sauce is very thick. Sometimes I add extra milk.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1 (16 ounce) package elbow macaroni
• 2⁄3 cup onion, finely chopped
• 1  large green pepper, finely chopped (optional)
• 1⁄2 cup butter
• 2  tablespoons flour
• 1 (13 ounce) can evaporated milk
• 1⁄4 cup milk
• 4  cups sharp cheddar cheese, shredded and divided
• 1 (8 ounce)  Velveeta cheese, cubed
• 1⁄8 teaspoon pepper
•  paprika

Directions

1. Cook macaroni according to package directions; drain. Rinse with warm water, and drain again; set aside.
2. Saute onion and green pepper in butter in a large saucepan until tender.
3. Add flour, stirring until smooth. Cook 1 minute, stirring constantly.
4. Gradually add milk; cook over medium heat, stirring constantly, until thickened.
5. Add 3 cups Cheddar cheese, Velveeta, and pepper; stir until smooth.
6. Stir in macaroni. Pour mixture into a lightly greased 3-quart casserole.
7. Bake, uncovered, at 350 for 20 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and paprika; bake 5 minutes.