Here is a super easy one. It uses flour, but you don't make a roux with it. This recipe is enough for 80 people, so just double it up.
4 pounds elbow macaroni
4 pounds Velveeta
3/4 pound butter (3 sticks)
1 1/2 cup flour
1 gallon milk
6 teaspoons salt
1 teaspoon pepper
Shredded Cheddar and Monterey Jack cheese.
Cook macaroni; rinse and set aside. Melt butter and add flour, salt, pepper, and milk; cook, stirring constantly until smooth. Add Velveeta, stir until well blended. Pour over macaroni, mix, then put in steam pans and top with shredded cheese. Bake for 1 hour at 350*.
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