2 lb. elbow macaroni
1 lb. cheddar cheese
1/2 cup (1 stick) butter
3 cups milk
1 1/2 cups all-purpose flour

Cook macaroni in boiling, salted water. When cooked but still firm, drain well.

Using a heavy saucepan melt butter on low heat. Stir in flour slowly. Keep stirring over medium low heat until thickened. Add milk slowly until all milk is used. Continue to cook until thickened. This will take several minutes. Stir constantly so it doesn't scorch.

When thickened add cheese that has been cut into cubes. When all cheese is melted pour over drained macaroni.

Stir well and bake at 350°F until bubbly.

Submitted by: LJR