~ 5 Tbsp. salted butter, divided
~ 1/4 cup all-purpose flour
~ 1/2 tsp. salt and pepper (to taste)
~ 1 cup 2% milk
~ 1/2 lb. Whitehall Specialties 340 “Velvet Sun” Pasteurized Process Cheese Product, cubed
~ 3/4 cup Whitehall Specialties 242 Pasteurized Process American Cheese Product Loaf, shred
~ 1/2 cup butter flavored crackers, crushed
~ 2 cups elbow macaroni pasta, prepared (al dente to firm)
Preheat oven to 350 degrees. Melt 3 Tbsp. butter in medium saucepan over medium heat. Whisk in flour, salt, and pepper. Cook 2 minutes, stirring constantly. Gradually whisk in milk. Bring the mixture to a boil. Reduce heat. Cook and stir 2 minutes more, or until thickened. Add the cubed Whitehall Specialties 340 “Velvet Sun” Pasteurized Process Cheese Product and continue cooking until completely melted, stirring frequently. Stir the prepared pasta into the cheese sauce until evenly covered. Spoon the cheesy pasta into a buttered 2 qt. casserole dish. Sprinkle with the shredded Whitehall Specialties 242 Pasteurized Process American Cheese Product Loaf. Melt the remaining butter and toss with the crushed crackers. Sprinkle on top. Bake for 20 minutes or until heated through. Enjoy!
