2 1/2 c. raw macaroni
1/4 c. butter
1/4 c. flour
2 1/4 c. milk
Salt and pepper to taste
3 c. (12 oz.) shredded sharp Cheddar cheese

Cook macaroni according to directions. Melt butter over low heat. Add flour and cook 1 minute, stirring constantly until smooth. Slowly add milk. Cook and stir until thick and bubbly. Add salt and pepper. Place 1/2 of cooked, drained macaroni in a lightly buttered 3 quart casserole.

Top with 1 cup cheese. Repeat layering. Pour white sauce over the top and sprinkle with remaining cup of cheese. Dot with 2 tablespoons butter. Bake, uncovered at 400 degrees for 35 to 40 minutes until lightly browned. Serves 6 to 8.