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Recipe details are AI-generated from the video and may contain errors — for reference only.
Boil elbow macaroni in a pot of water without adding oil or butter.
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Do not add oil or butter to the water, or the cheese sauce will not cling properly to the pasta.
Add 1 tsp of salt to the boiling macaroni water and mix.
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Stir the salt in well so it dissolves evenly in the boiling water.
In a saucepan, melt 2 tablespoons of butter, add 2 tablespoons of flour, and whisk for 2 minutes until you get a doughy crumb consistency.
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Do not cook the roux until it turns brown, or your sauce will taste burnt.
Gradually whisk in 2 cans of evaporated milk until you get a smooth paste, then whisk until warm.
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Add milk gradually, otherwise you will get a very lumpy consistency.
Add 1 tsp of grounded annatto and mix until you get your desired color.
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Add the annatto while the milk is thin so it mixes in easily without clumping.
Add 1.5 blocks of Velveeta cheese and half of the sharp cheddar cheese, turn up to medium-high heat, and whisk continuously until the sauce thickens.
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Continuously whisk the sauce while it is on the heat, otherwise the bottom will burn.
Pour the cheese sauce over the cooked macaroni and mix them together.
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Pour the sauce evenly so every piece of macaroni is coated.
Top the macaroni with the remaining sharp cheddar cheese and 0.33 block of Monterey Jack cheese.
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Spread the cheeses evenly across the surface to get a consistent crust when baked.
Use oven mitts when handling hot pans from the oven to avoid severe burns.
Cover the pan with aluminum foil and bake on the top shelf of the oven at 375°F for 10 minutes.
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Cover with foil tightly for the first 10 minutes so all flavors marry without burning the top too early.
Remove the foil and bake for another 20 to 30 minutes until the top becomes golden brown.
local_fire_department375°F, 20 to 30 minutesWatch out
Remove the foil carefully to avoid steam burns, and watch closely so the cheese crust does not burn.
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