First, you have to boil your Elbow macaroni in the boiling water on high heat. The boiling time is 8-10 minutes. Just add a pinch of salt to the boiling water before adding pasta to it.

Drain the water after boiling and then put the macaroni aside.

Take a large-sized baking pan and grease it using some oil or simply using cooking spray.

Transfer the boiled macaroni to the greased baking pan.

In a frying pan, add some butter and put on flame over the stove, Melt the butter and once you get the required consistency of melted butter, add the cayenne pepper and pour cream into it.

At this point add the Dijon mustard into it. Bring your spatula and stir well.

Drop in your Velveeta cheese and stir in the butter. Your cheese will start melting in the heated butter.

Sprinkle some of the salt into it. Your sauce for the mac and cheese is ready.

Bring the hot sauce and drizzle it over the macaroni in the baking pan. Make an even layer of the sauce over it.

Bring the black pepper and sprinkle over the top layer.

Put the baking dish in the oven and start baking at 325 degrees. Bake for 15-20 minutes at least.

Your bubbly CPK Mac and Cheese is ready to serve. Use your favorite toppings to make it more delicious and then have fun.