Macaroni And Cheese - cooking recipe

Ingredients

2 lbs elbow macaroni
1 tablespoon salt
1/4 cup canola oil
1/4 cup all-purpose flour
1/2 gallon milk
1/2 tablespoon cayenne pepper
1/4 tablespoon white pepper
1/4 lb blue cheese, crumbles (about 1 cup)
1/4 lb cheddar cheese, shredded (about 1 cup)
1 lb Velveeta cheese, diced (about 3 cups)

Preparation

Preheat the oven to 375 degrees.
Cook the elbow macaroni in a stockpot of boiling water with the salt. Cook the macaroni until limp, not al dente. Drain the macaroni well and pour it into a large rectangular baking dish.
In a heavy saucepan heat the oil over medium heat. Add the flour and stir to make a roux, bringing to a light simmer, being careful not to scorch the flour.
Heat the milk in another heavy-bottom pan over medium heat and add the roux, cooking out the roux to make a thickened sauce.
Add the cayenne, white pepper, blue cheese, cheddar cheese, and velveeta. Blend well and pour over the macaroni and mix well.
Cook for 5 to 10 minutes in the oven.