Yield: 1 dish.

¼ cup (½-stick) butter
¼ cup all-purpose flour
1 tablespoon dry mustard
1 tablespoon granulated garlic
4 cups milk
2 cups cubed Velveeta cheese
4 cups (16 ounces) shredded
Sharp white or yellow Cheddar cheese
1½ teaspoons hot sauce
Salt and white pepper to taste
1½ pounds elbow macaroni
2 tablespoons salt
2 cups (8 ounces) shredded
Sharp white or yellow Cheddar cheese

Melt butter in a large saucepan over medium heat. Add flour and cook for 5 minutes, stirring constantly. Whisk in dry mustard and granulated garlic. Whisk in milk one cup at a time. Cook until thickened, whisking constantly. Remove from heat.

Whisk in Velveeta cheese and 4 cups Cheddar cheese. Stir in hot sauce and season with salt and white pepper. Cook macaroni according to package instructions and add 2 tablespoons salt to the water before boiling. Drain cooked macaroni, but do not rinse. Add macaroni to sauce and mix gently.

Spoon into a greased 9 x 13-inch baking dish and top with 2 cups Cheddar cheese. Preheat oven to 350˚ and bake for 45 to 60 minutes, or until bubbly and light brown.

You can also prepare this dish in individual ramekins.