How To make Maximum Mac'N' Cheese

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✨Recipe:
450 grams small elbow macaroni noodles
Salt, for pasta water
1 medium white onion, grated
1 red bell pepper, julienned
6 spring onions, chopped
¼ cup yellow mustard
¼ cup ketchup
1 ½ tablespoons Eaton's Jamaican Scotch Bonnet Pepper Sauce
900 grams Colby Jack cheese, shredded
1 cup water

1. Cook the macaroni noodles according to package instructions and drain the water once cooked, leaving about ¼ cup pasta water in the pot.
2. Return the macaroni to the pot and put back on the stove on a low flame. Stir in the onion, bell peppers, and green onions until combined.
3. Stir in ketchup, mustard, and pepper sauce until combined. Add cheese a handful at a time, stirring regularly. If the sauce is too stiff, add more water to reach desired consistency.
4. Top with more spring onions and serve immediately.

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✨Recipe:
1 (16-oz) box elbow macaroni
1 tsp vegetable oil
½ tsp salt
1 stick (½ cup) margarine, preferably Parkay
1 Tbsp flour
1 to 1½ cup milk
1 egg
1 (16-oz) package Velveeta cheese, diced
1 (16-oz) package sharp cheddar cheese, diced
1 cup bread crumbs

Instructions:
1. Preheat oven to 425°F.
2. In a large pot of boiling water, cook macaroni with oil and salt until al dente. Drain.
3. In a large saucepan, melt margarine over low heat. Add flour. Cook, stirring, for 1 minute. Add 1 cup milk and egg. Cook and stir for 1 minute. Stir in Velveeta cheese and half the cheddar; cook on low heat until cheese is melted and sauce is smooth. If sauce is too thick, stir in up to ½ cup milk.
4. Add cooked macaroni to sauce. Stir over low heat for 1 minute. Taste and add extra salt, if necessary
5. Pour mixture into a large greased casserole dish or baking pan. Top with remaining cheddar and bread crumbs. Bake for 30 minutes or until top and bottom are browned. Cool slightly, cut, and enjoy!