My version of Mac and Cheese

So I started off with a recipe from Emeril Lagasse but made so many changes that I would say it turned into my own creation.

1 TBSP Butter to butter a 2-quart baking dish

1/2 lb Elbow Macaroni - Cook to al dente

5 TBSP Butter - Melt in a saucepan medium heat (do not let it brown)
6 TBSP Flour - Add it to melted butter slowly until smooth
3 Cups Whole Milk - Slowly whisk into Butter/Flour mixture
Whisking constantly until thick and smooth about 4 minutes
Remove from heat, add following ingredients
1 tsp Salt
1/4 tsp Black Pepper
Pinch Cayenne Pepper

(Here is where the changes come in Emeril's call for 5 oz Cheddar Cheese)

Add in to mixture and stir until all the cheese is melted)
2 oz Velveeta Cheese (cubed)
6 oz Cheddar Cheese (shredded)

add noodles and mix well, and place in the buttered baking dish

(Emeril's says top with Bread Crumbs and 1oz Cheddar Cheese and essence)

Mix together
1/2 Cup Panko
1 tsp Essence (see additional post for recipe)
1/2 Cup White Cheddar (shredded)
Sprinkle on top

Bake at 350*F for about 25 min.
Let stand for 5 min