8 oz. (1 3/4 c.) uncooked elbow macaroni
1/4 c. all-purpose flour
2 c. milk
8 oz. (2 c.) shredded American cheese
1/8 tsp. pepper

Cook macaroni to desired doneness as directed on package. Drain; rinse with hot water.

In jar with tight-fitting lid combine flour and 1 cup of the milk. Shake until well blended. Pour into medium saucepan, add remaining milk. Cook over medium heat, stirring constantly, until mixture boils and thickens. Add cheese; continue cooking until cheese is melted, stirring constantly. Add cooked macaroni and pepper. Heat thoroughly. Makes 8 servings.