If you had trouble with the flour/butter part of it you probably don't know how to make a roux.
Also, if a man leaves you because you flopped a dish-men are like streetcars-another one will come along shortly. To those of you who left rotten reviews, "LEARN TO COOK" before you post such nonsense. This is a keeper and I will use it often because it's such a fast meal. Marie, thank you again for another wonderful recipe. Velveeta isn't even classified as real cheese (and I still love it!). Pure mac and cheese heaven! This is a classic recipe and not to be confused with a boxed mix or that made with Velveeta. Removed from the heat, stirred in the cheese until it was melted and creamy, then stirred in the elbows. I left it a bit runny, because the starch from the pasta will cause it to "draw" up. I completely melted the butter, whisked in the flour, whisked in the milk and then kept whisking until it was thickened to my satisfaction. Remember, the cheese you select to use will dictate the taste of the dish. I have just now completed it and it is delicious! The only change I made was to use a Mexican style blend cheese, because that's what I had. This recipe was featured the other day and I saved it to try. As far as I'm concerned, they just "hit and run". PLEASE READ THIS REVIEW!! I get extremely annoyed at those members who post these horrible reviews and then don't even bother to complete their pages.
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