2 c. elbows, cooked al dente
2 1/2 c. milk
4 tbsp. flour
4 tbsp. butter
1 1/2 c. cubed Velveeta cheese
Sliced Swiss cheese

Melt butter over low heat. Add flour and mix until smooth. Add milk and Velveeta. Turn up the heat to medium, stirring or whisking constantly until cheese has melted and thickened.

In a large greased baking casserole dish, mix cooked macaroni and cheese sauce. Place Swiss cheese over top. Bake until top is golden brown at 350 degrees about 30-45 minutes. Serves 6.