Macaroni Redux

This is a pan of perfection

I told you all the other night that I am trying to perfect cheese sauce for my beloved macaroni. Well, my friend Mariah just made it easier for me by sending me her family's recipe for cheese sauce. And trust me ... it is perfection:

Cheese Sauce

(Note from Mariah: For your mac & cheese, here's a recipe for a cheese sauce. We used it for mac & cheese, on peeled, cubed & boiled potatoes, on peas, on broccoli, on cauliflower. My aunt makes sure there is some every Thanksgiving & Christmas to go on her mashed potatoes ...But, I admit, this recipe kind of sparks a battle between my Midwestern upbringing & my more recent desire to not eat super-processed foods (e.g. Velveeta))

(Ed. note: I hear you sista! But Velveeta is soooo goood! :)

2 T butter or margarine

2 T flour

1 C milk

Velveeta

Melt butter in saucepan over med heat, stir in flour. Add milk, a little salt & pepper. Cook until thickened, stirring frequently. Add 3-4 (or more) thick slices of Velveeta. Stir until melted into sauce. Pour over whatever you've got.