6 oz. elbow macaroni (1 1/2 c.)
3 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
Dash of pepper
2 c. milk
2 c. Cheddar cheese or American cheese or 8 oz. Velveeta

Cook macaroni according to package, drain it. In saucepan, melt butter. Blend in flour, 1/2 teaspoon salt, pepper. Add all at once. Cook and stir until thickened and bubbly. Add cubed cheese to sauce; stir until melted. Stir cheese sauce into macaroni. Turn mixture into a 1 1/2 quart casserole. Bake uncovered at 350 degrees until heated through, 30 minutes. Serves 6.