Creamy Stovetop Macaroni and Cheese

I have always loved Macaroni and Cheese, but sometimes the blue box just doesn't cut it. Consequently, I created this recipe for creamy, comforting stovetop Mac n' Cheese.

Ingredients:
- 2 Cups uncooked macaroni or shell noodles.
- 3 TB Butter
- 3 TB Flour
- 2 Cups Milk
- 1/4 tsp Mustard powder
- 2 Cups Cheddar cheese, shredded*
- 1/2 Cup Velveeta Cheese**
- Salt and pepper

Instructions:
1. Cook noodles according to directions on package.
2. While the noodles are cooking, melt the butter in a medium sized sauce pan over medium heat. Stir in the flour to form a roux and allow to cook for 1-2 minutes.

3. Slowly begin incorporating the milk. Start with a tablespoon or two and make sure it's all absorbed into the roux before adding more. My general rule of thumb when making a white sauce is to about double the amount I add to it each time. (Start with 2 TB, then 1/4 cup, then 1/2 cup...) If you add in all of the milk at once, your sauce will never work. 
 4. Once all of the milk is incorporated, mix in the mustard powder and salt/pepper to taste.  Allow to simmer over medium heat for about 7 minutes, stirring frequently. The sauce should become noticeably thicker.

5. Once the sauce has thickened, add your cheddar and Velveeta and stir until melted.
6. Put warm noodles in a serving bowl and pour the sauce over them. Stir well and serve.
7. YUMM!

*If you are cooking on a tight budget or are watching your calories, you can definitely reduce the amount of cheese to 1 Cup. (I often do this.) It won't be as yummy, but it will still satisfy the craving. 
** Here's the deal with Velveeta. The more you add, the cheesier it will taste. However, it will also taste more processed. I don't like the processed/fake cheesy flavor, so I usually use a little less. If you change up the recipe, do note that you need to add at least 1/4 cup to get the pretty orange color that is associated with Mac N' Cheese. Cheddar alone won't give you that.