1 lb. elbow macaroni
2 tbsp. flour
2 tbsp. butter
Yellow & white cheese

Boil macaroni until tender. Drain. Butter a 9 x 13 inch baking pan. Put half of macaroni in pan. Sprinkle with 2 tablespoons flour. Dot with 2 tablespoons butter. Layer with pieces of yellow and white cheese. Pour remaining macaroni over mixture. Top with more cheese pieces. Top with shredded cheese. Pour milk (about 2 to 3 cups) until it reaches top. Bake at 325 degrees for 1 hour. I use one pound package each of yellow and white cheese. I like to freeze any leftovers, cut into medium size squares.