Macaroni and Cheese like Boston market

Mac & Cheese has always been a favorite of mine and now I've found a new way to make it that is the best I've ever had. The addition of Chicken broth really sets it off.

Macaroni and cheese like Boston Market


2 cups of elbow macaroni (cooked)
4 Tbsp butter
3 Tbsp flour
2 cups milk or (sometimes I use a large can of Pet evaporated milk)
1 Chicken Bouillon Cube in 1 cup of boiling water
1 1/2 cup shredded Mild Cheddar
1 cup cubed Velveeta type cheese
1/2 tsp salt (according to how salty the bouillon and cheeses are, you might not need the extra salt.)
pepper to taste

In a saucepan, melt butter and stir in flour til smooth. Gradually add milk and bring mixture to a boil,
add bouillon and stir for 2 minutes (or until mixture starts to thicken). Lower heat to a simmer
and add cheeses and salt & pepper. When the cheese is melted mix together with cooked macaroni.
Place in a greased casserole dish & bake 30 min @ 375º (I like the top of mine brown & bubbly).
You could easily put this in the crock instead of baking it.

Makes about 6 servings.

NOTE: If you want thicker mac and cheese, just add the chicken bouillon cube to the milk and omit the water.