2 pounds elbow macaroni
1 tablespoon salt
1/2 cup canola oil
1/2 cup all purpose flour
1/2 gallon milk
1/2 tablespoon cayenne
1/4 tablespoon white pepper
1/4 pound (about 1 cup) blue cheese crumbles
1/4 pound (about 1 cup) shredded cheddar cheese
1 pound American cheese (like Velveeta)
Preheat the oven to 375 F. Cook the elbow macaroni in a stockpot of boiling salted water. For creamy mac & cheese, be sure to cook the pasta until limp, not al dente. Pour the macaroni into a large rectangel baking dish. In a heavy saucepan heat the oil over medium heat. Add the flour and stir to make a roux and stir until very lightly toasted. Heat the milk in another heavy bottom pan over medium heat and whisk in the roux and bring to a boil to thicken the sauce. Add the salt, cayenne, white pepper and cheeses and remove from heat. Blend well until all cheese is disolved. Pour over the cooked macaroni and mix well. Cook for 10-15 minutes and serve.
Note: the key to extra-creamy mac & cheese is overcooking the pasta until limp, not al dente. This way it will not soak up the moisture from the sauce and you a much saucier mac & cheese.