1/4 c. flour
2 c. milk
1 tsp. salt
2 c. (8 oz.) shredded Kraft sharp Cheddar cheese
2 c. (7 oz.) elbow macaroni, cooked, drained

Make a white sauce with butter, flour, milk and salt. Add 1 1/2 cups cheese; stir until melted. In 1 1/2 quart casserole, layer half of macaroni and cheese sauce; repeat layers. Top with remaining cheese. Bake at 350, 25 minutes.

Makes 6 to 8 servings.