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.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.