Everyone loves Mac and Cheese. This is a family recipe...tried and true. Good for any meal and even after school snacks for the kids.

2	cups	elbow macaroni, uncooked
2	Tbsp	flour
2	Tbsp	butter, melted
1	tsp	mustard (yellow)
1	5 oz can	evaporated milk (Carnation is great)
1-1/4	cups	water
3	cups	extra sharp Cheddar cheese, grated
1	cup	Velveeta cheese, grated
		salt and pepper to taste
6	sprigs	parsley, finely chopped

Directions:

• Preheat oven to 350 F.
• Cook macaroni according to package instructions. Drain and rinse in cold water. Set aside.
• In a bowl, mix the flour, mustard, evaporated milk and melted butter.
• Slowly add 1-1/4 cups boiling water to the mixture in bowl.
• Mix the cheeses together and add 3 cups to the mixture in bowl, stirring constantly until smooth and very creamy.
• Stir in the macaroni and salt and pepper to your taste.
• Pour into a buttered casserole dish and bake, covered, for 25 minutes. Uncover and sprinkle the remaining cup of cheeses over the top and bake for 3 more minutes or until cheese is melted and bubbling and starting to turn golden brown.

  Note:
  

• You can turn this casserole into a main dish for company dinner by adding about 2 cups of chopped ham or turkey. A very good way to use the leftovers from a holiday meal and have them taste just as good as fresh cooked. After your holiday meal,go ahead and chop up your turkey or ham and place 2 cups in baggies to freeze until you are ready to make your casserole.