2 tbsp. butter
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
2 1/2 c. milk
2 c. grated Cheddar cheese
8 oz. Mueller's elbow macaroni, cooked 6 min., drained

In saucepan melt butter over low heat. Stir in flour, salt and pepper until smooth. Remove from heat. Gradually stir in milk until smooth. Stirring constantly, cook over medium heat about 10 minutes or until thickened. Remove from heat. Stir in 1 1/2 cups of cheese until melted.

Turn into greased 2 quart casserole dish. Pour cheese mixture over macaroni; mix well, mix remaining cheese and sprinkle over top of casserole. Bake in 375 degree F. oven 25 minutes or until topping is lightly brown.

Makes 6 servings.