3 cups large macaroni
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 3/4 cups grated extra sharp cheddar cheese
4 ounces velveeta, diced
1 teaspoon dijon mustard
1/4 teaspoon of hot sauce
freshly ground black pepper
In a large saucepan of boiled water, cook the pasta until al dente, 8-10 minutes. Drain .
In the same saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly for 2 minutes.
Gradually whisk in the milk. Cook, whisking until the mixture thickens.
Turn the heat to low and add the cheddar and velveeta in handfuls, whisking to melt. Stir until all the cheese is combined.
Season with the mustard, hot sauce, salt and pepper.
Fold in the cooked pasta and stir well to coat all of the pasta with the sauce. Enjoy immediately.