2 c. elbow macaroni
3 tbsp. butter
3 tbsp. flour
1 tsp. salt
1 1/2 c. milk
1 1/2 c. (6 oz.) cheese (Velveeta)

Cook macaroni as directed on package. Drain. Meanwhile, melt butter over low heat. Blend in flour and salt. Gradually add milk and 1 cup of the cheese. Cook over low heat, stirring constantly, until sauce is thickened and cheese melted. Add cooked macaroni; mix well. Turn into buttered 2 quart casserole dish. Sprinkle remaining cheese over top. Bake for 20 minutes at 375 degrees. Serves 6.