8 lb. elbow macaroni
8 lb. Velveeta cheese
1 1/2 lb. margarine
3 c. flour
2 gal. milk
8 tsp. salt
1 tsp. pepper
3 large pkg. shredded Cheddar cheese
Cook macaroni; rinse and set aside in long shallow pans.
Melt margarine and add flour, salt and pepper, also add milk;
cook, stirring constantly until smooth. Add Velveeta cheese,
stir until well blended. Pour over macaroni; sprinkle with
Cheddar cheese and bake for 1 hour at 350 degrees.
Note: Pans can be lined with foil for easy clean up.