1 (8 oz.) pkg. elbow macaroni
1/4 c. flour
1/8 tsp. pepper
1 c. New York sharp cheese
1/4 c. butter
1 tsp. salt
2 c. milk
1 c. Velveeta

Preheat oven to 375 degrees. Cook macaroni as package label directs; drain. Meanwhile, melt butter in medium saucepan. Remove from heat. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to boiling, stirring. Reduce heat and simmer mixture for 1 minute. Remove from heat. Stir in 1 1/2 cups cheese mixture and the macaroni. Pour into 1 1/2 quart shallow casserole. Sprinkle with remaining cheese over top. Bake for 15 minutes or until cheese is brown. Yields 4 to 6 servings.

NOTE: Grate cheese together.