Macaroni and Cheese - Carolyn

 We had this amazing meal the night before
we left Oregon.  Our host made smoked bbq ribs and our hostess made this amazing macaroni and cheese.  It came from a cookbook called Flavors for Friends by Cathy Bailey. 

Printable link: Macaroni and Cheese

16 oz package of uncooked large elbow macaroni

2 ½ C. milk

½ C. butter, melted

1/3 to ½ C flour (she used 1/2 cup)

1 ½ t. garlic salt

1 ½ t coarse ground black pepper

1 t. dry mustard

2 T Worcestershire sauce

28 oz Velveeta cheese, cubed (2 cups)

1 ½ C shredded Longhorn Colby cheddar cheese

Cook macaroni according to package directions.  Drain well, run cold water over and set aside. 

Melt butter in large Dutch oven.  Stir in flour and mix well in melted butter to remove lumps.  Slowly add milk and stir well with a whisk until smooth.  Add salt and pepper, dry mustard and Worcestershire sauce and mix well.  If mixture is too thick, add more milk slowly.

Add Velveeta and one cup of cheddar cheese and stir until melted.  Add macaroni and mix well.  Stir in additional salt and pepper if desired. 

Pour into greased 9-x-13 inch casserole dish.  Sprinkle with remaining 1 ½ cups of cheddar cheese.  Bake at 325 degrees for 30 to 45 minutes or until golden and bubbly.

Chet made the ribs. He didn't go into detail, but I do remember that he cooked them 3 hours on the smoker. I assume he salt and peppered them and maybe even added his favorite rub.  He served them with some barbecue sauce. They were wonderful.