After being dissatisfied with many macaroni and cheese recipes, I experimented and came up with my own. Everyone that has tried it simply raves about it... I don't mean to toot my own horn but beep beep! (Serves 4)
Cook macaroni just until al dente and drain, set aside.
While pasta is boiling, melt the butter in a large saucepan.
Whisk in the flour over medium heat until smooth & bubbly (only about a minute).
Stir in evaporated milk, cheese spread, pepper, mustard, seasoned salt, garlic powder, Worcestershire sauce and cayenne pepper Keep cooking and stirring over medium heat until sauce has thickened (about 3 or 4 minutes).
Add the shredded cheddar cheese and Velveeta to the white sauce and stir just until cheeses have melted.
Add macaroni and stir until pasta is evenly coated with the cheese sauce.
Pour into a casserole dish sprayed with Pam.
Arrange cheese slices on top, sprinkle with cracker crumbs and dot somewhat generously with butter.
Bake 15-20 minutes or until top is nice and golden and casserole is heated through.
Let stand about 5 minutes before serving and enjoy!