16 oz. elbow macaroni
1⁄4 cup butter
1⁄4 cup flour
1⁄2 tsp. salt
1 dash black pepper
2 cups milk
2 cups shredded cheddar cheese or
8 oz. cheddar cheese

Cook macaroni according to package directions. In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes to form a roux; add salt and pepper; slowly add milk, stirring well after each addition. Cook and stir until bubbly. Stir in cheese a small amount at a time until fully melted. Drain macaroni; add to cheese sauce; stir to coat.