Grammy'S Mac & Cheese

1. 1

   Cook elbows as directed.

2. 2

   Meanwhile:

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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