Ingredients:
• 3 sticks of butter
• 1 gallon and 2 cups milk
• 1.5 cups flour
• Grated nutmeg
• Salt and pepper
• 15 cups white cheddar (best if grated fresh)
• 3 cup Velveeta cheese
• 3 cups grated Romano cheese
• 3 pounds elbow macaroni
• Breadcrumbs to top

Directions:
1. Cook macaroni until al dente. Drain and reserve.
2. Melt butter in large skillet. Add flour to make a roux – light gold and
smooth.
3. Whisk in the milk (warm in microwave to ensure that flour/butter mixture
doesn’t clump) until you have a thick sauce.
4. Add all the grated cheese to the warm milk sauce, stir until fully melted and
integrated.
5. Pour over macaroni (will fit into three 9×12 aluminum baking pans)
6. Top with breadcrumbs.
7. Bake at 350 degrees for 30 minutes, or until top is bubbly and golden.
*Makes 30 servings