Ingredients
1/2 lb elbows
2 tbsp butter
2 tbsp flour
2 cups 1% milk
2 oz velveeta cheese
4 oz extra sharp cheddar cheese
1/2 cut italian style bread crumbs
Preparation
Cook elbows as directed. Meanwhile: In 2 qt sauce pan, melt butter and stir in flour to make a rue. Add milk and heat to a slow boil - stirring every couple of minutes. Lower the heat. Cut velvetta and cheddar cheese into small pieces and add to sauce - stirring until cheese has melted. Put drained elbows into casserole dish and stir in cheese sauce to cover all elbows. Cover casseole with bread crumbs. Bake at 350 for 25 - 30 minutes or until golden brown and bubbly around the edges.
