Homemade Macaroni and Cheese

I have a serious love affair with Taste of Home and Reiman Publications. This recipe comes from their The Taste of Home Cookbook. I brought this dish to my daughter's Kindergarten potluck. It was a hit.

Double this recipe to main it a main dish; triple it for a potluck. 

1 1/2 cups elbow macaroni
4 TBSP butter
3 TBSP all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups milk
1 cup (4 oz) shredded cheddar cheese (you can use a mix of varieties - even work in Parmesan)
2 ounces processed cheese (like Velveeta) cubed

Cook macaroni according to package directions. Drain.

In a saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth (you're making a roux.) Cook for a minute or two, then gradually add milk.

Bring the sauce to a boil; cook and stir for two minutes or until visibly thickened. Reduce heat, then gradually add cheeses and stir until melted.

Add macaroni to a greased casserole dish. Pour sauce over and stir to combine.

Bake uncovered at 375 for 30 minutes or until heated through.