Family style macaroni and cheese

 I think you'll know what this is a copy of.  It's a frozen macaroni and cheese from my childhood lunches

From NYT

1 lbs elbow macaroni

1/2 cup unsalted butter

1/2 cup flour

6 cups of milk

1 lbs shredded cheddar

8 ounces Velveeta cheese, torn into pieces

4 ounces grated pecorino romano cheese

1/2 tsp ground dry mustard

1/4 tsp onion powder

a pinch of cayenne

ground black pepper to taste

Cook the pasta in salted water according to directions, just past aldente in a large pot

Drain and set aside

In the same pot over medium heat, melt the butter and cook until the butter stops sizzling 2-3 minutes

Add the flour and whisk to make a roux

Add the milk and turn up the heat to bring to a simmer

When it comes to a simmer, turn down the heat to low and cook until it coats the back of a spoon, about 2-5 minutes

Add in the cheeses and spices and stir over low heat until cheese is melted

Add the pasta and stir to break up any noodles that get stuck together

Taste for seasoning

Bake in a 13 X 9 pan at 350 for 15-20 minutes or until everything is bubbly (you can go longer if you want some crispy bits in the corners)