Yummy!

1lb. elbow macaroni-cooked al dente
12 oz. Velveeta-small cubes
6 oz. shredded cheddar
6 oz. shredded American cheese
1/4 cup grated Romano cheese
1/2 stick butter or margarine
3 heaping T. Flour
1 T. Tobacco
1 T. Spicy brown mustard
1/2 tsp. each S&P
4 cups milk

1 lb. elbow macaroni-cooked al dente 12 oz. Velveeta-small cubes 6 oz. shredded cheddar 6 oz. shredded American cheese 1/4 cup grated Romano cheese 1/2 stick butter or margarine 3 heaping T. Flour 1 T. Tobacco 1 T. Spicy brown mustard 1/2 tsp each S&P 4 cup s milk

Melt butter in the empty pasta pot. Add the flour & stir until flour begins to brown (2-3 minutes) whisk in the mustard, S&P, tobasco and milk. Stir until it thickens and comes to a boil. Add cheeses and stir with a spoon until full melted. Add pasta to pot, stir and pour into a prepared baking dish. Bake uncovered 45 minutes or slightly browned and quite bubbly.
***when reheating, add a splash of milk.