1 c. elbow macaroni
1 c. milk
2 tsp. butter
2 tbsp. flour
1/2 tsp. salt
1 c. grated sharp Cheddar cheese

Cook macaroni in boiling water until tender; drain. Blend flour with milk slowly. Add salt and butter and cook until thickened. In shallow baking dish, alternate macaroni and cheese, ending with cheese. Bake in 350 degree oven until thick and bubbly and slightly browned.