5 tablespoons margarine, in addition to additional for the heating dish
1 pound elbow macaroni
1/2 measure universally handy flour
6 glasses entire milk
2 glasses ground Gruyere (8 ounces)
1/2 glasses ground Cheddar (6 ounces)
1/4 teaspoon cayenne pepper
High temperature stove to 400° F. Margarine a 9-by-13-inch heating dish or some other shallow 3-quart preparing dish.
Cook the pasta as per the bundle bearings.
Wipe out the past pot and melt the spread over medium high temperature. Include the flour and cook, blending always, for 2 minutes..Until the sauce somewhat thickens, 6 to 8 minutes.
Include the Gruyère, Cheddar, cayenne, and 1½ teaspoon salt and cook just until the cheeses melt. Blend in the pasta. Exchange the pasta mixture to the arranged preparing dish and prepare until brilliant, 25 to 30 minutes