• Cooking Time: 30
  • Servings: 8
  • Preparation Time: 15


  • 1 Pkg (1 lb) Casserole Elbows
  • 4 Tbsp Flour
  • 1 Tsp salt
  • 1 lb Velveeta block cut into small cubes,
  • 4 Tbsp Butter
  • 3 cups milk
  • 1/4 Tsp black pepper
  • 1 cup corn flake crumbs


  • Preheat oven to 350F.
  • Cook elbows according to package directions. Drain.
  • Place in buttered casserole dish.
  • Melt butter in double boiler (I just use a regular pot).
  • Add flour, salt, pepper and blend.
  • Add milk slowly until sauce thickens slightly.
  • Add cheese cubes, stirring constantly until cheese has melted completely.
  • Pour cheese sauce over pasta and stir slightly.
  • Top with cornflake crumbs.
  • Bake for 30 minutes.


Since I was a kid my Nana made this recipe and passed it on to my mom and I now make it for my kids who love it.

Categories: Casserole  Pasta 

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