1 Tablespoon of Roux (cooked equal parts of flour & butter)
1/4 cup Whole Milk
3 oz Shredded Cheddar Cheese
1 oz Velvetta Cheese
8 oz Cooked Elbow Pasta Noodles
Toasted Bread Crumbs to Garnish
Add the roux mixture to a skillet with the milk and cook until hot. Add the cheeses and melt until smooth and then add noodles. Bring to temp while stirring, plate and garnish with toasted bread crumbs.