Skip navigation


  • 1 1/2 cups uncooked elbow macaroni
  • 1/4 cup butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 teaspoons mustard powder
  • 1 teaspoon ground black pepper
  • 2 cups milk
  • 1/2 pound sharp cheddar cheese, cubed
  • 1/2 pound Velveeta cheese, cubed
  • 1/4 cup seasoned dry bread crumbs


  • Preheat oven to 400 degrees and butter a 1 1/2-quart casserole dish.
  • Bring a saucepan of lightly salted water to a boil. Add macaroni and cook until not quite done, about 6 minutes. Drain.
  • In a separate saucepan, melt the butter over medium heat. Blend in the flour, mustard powder and pepper. Mix until smooth.
  • Slowly stir in the milk, beating out any lumps. Add the American and processed cheeses and stir constantly until the sauce is thick and smooth.
  • Drain elbow macaroni and stir into the cheese sauce. Transfer the mixture to the prepared casserole dish.
  • Sprinkle bread crumbs over the top and cover the dish.
  • Bake for 20-25 minutes, or until sauce is thick and bubbly.
browser error

Browser Error

Diagnosis: Our website no longer supports this web browser.

Treatment: Please use one of the following browsers for the best possible outcome.

  • edge web browser iconEdge
  • chrome web browser iconChrome
  • safari web browser iconSafari
  • firefox web browser iconFirefox