1/2 pound elbow macaroni
2 cups whole milk
6 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups mixed cheeses, grated(I had a combination of cheddar, mozzarella and Mexican cheeses.)
2 cups Velvetta,cubed
1/4 teaspoon freshly ground black pepper
1 cup fresh white bread crumbs
Preheat the oven to 375 degrees F.
Heat a pot of salted water to boiling. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Melt 4 tablespoons of butter in a large (4-quart) pot.
Add the flour. Cook over low heat for 2 minutes, stirring with a whisk.
Meanwhile, heat the milk in a small saucepan, but don't boil it. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.