Heat oven to 350 degrees. Cook macaroni according to package directions. Drain. Meanwhile, melt butter in a large 3 quart saucepan, but do not brown. Stir in the flour and cook over medium low heat while stirring. Cook flour and butter for 1-2 minutes or until mixture is smooth and bubbly. Add milk and salt, stirring occasionally. Continue to cook for 3-4 minutes until sauce is thickened. Add American cheese, one slice at a time. Stir between each addition. Add diced cream cheese. Stir will and continue cooking on low until cheeses are melted. (If you see a few cream cheese lumps it's ok). Remove pan from heat and combine cheese sauce with cooked macaroni. Add shredded cheddar cheese and stir until combined. Pour mac and cheese mixture into a greased 2 quart casserole dish. Bake for 20 minutes.
Make ahead tip: This can be made ahead and refrigerated. Bake for 25 minutes covered with foil and 15 minutes uncovered or until hot.
Ingredients
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1 uncooked dried elbow macaroni (2 cup 7 ounce )
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1/4 cup butter
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2 tablespoons flour
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1 can evaporated milk (12 ounce can)
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1/2 teaspoon Salt
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6 slices American cheese
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3 ounces cream cheese diced
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1 package shredded cheddar cheese (8 ounce pkg)
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