1 (8 oz.) pkg. elbow macaroni
1/4 c. water
1/4 c. flour
1 tsp. salt
1/8 tsp. butter
1 (8 oz.) pkg. cheese, grated (Velveeta)
1 1/2 c. milk

Preheat oven to 375 degrees. Cook macaroni. Melt butter in medium saucepan. Remove from heat; stir in salt, flour, and pepper until smooth. Gradually stir in milk. Bring to boil, stirring constantly. Reduce heat and simmer mixture 1 minute. Stir in 1/2 cups of cheese and macaroni. Pour into 1 1/2 quart casserole and sprinkle remaining cheese over top. Bake 15-20 minutes or until cheese is golden brown. Yield: 4-6 servings.