4 tablespoons butter
4 tablespoons flour
2 1/2 cups milk, heated
16 oz white extra sharp cheddar cheese
16 oz elbow macaroni cooked as directed
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stir in grated Cheddar cheese stirring until melted. Pour over cooked macaroni. Bake at 350 degrees until lightly brown and bubbly.