Ingredients
375 g uncooked elbow macaroni
60 g butter
30 g all-purpose flour
5 g mustard powder
5 g ground black pepper
500 ml milk
225 g American cheese, cubed
225 g processed cheese food (e.g. Velveeta), cubed
30 g seasoned dry bread crumbs
Directions
Step 1
Preheat the oven to 205°C (400°F) and butter a 1.5-quart casserole dish. Boil a saucepan of lightly salted water, add the macaroni, and cook for about 6 minutes. Drain the macaroni.
Step 2
In a separate saucepan over medium heat, melt the butter. Stir in the flour, mustard powder, and black pepper until smooth. Slowly add the milk, whisking to remove any lumps. Add the American and processed cheeses, and stir constantly until the sauce is thick and smooth.
Step 3
Drain the macaroni and stir it into the cheese sauce. Transfer the mixture to the prepared casserole dish and sprinkle bread crumbs over the top.
Step 4
Cover the dish and bake for 20 to 25 minutes, or until the sauce is thick and bubbly.