1 to 1 1/2 c. elbow macaroni
1/4 c. butter
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. flour
1 3/4 c. milk
8 oz. Velveeta cheese, cut into sm. cubes

Cook macaroni while macaroni is cooking. Put butter, salt and pepper on medium heat. When butter has melted, stir in flour. Turn heat down to low. Stir constantly until mixture is smooth and bubbly. Remove from heat. Stir in milk. Put back on high heat and stir constantly until mixture boils. Mixture will start thickening. Boil and stir constantly for 1 minute. Remove from heat. Stir in cheese. Keep stirring until cheese has melted. Strain macaroni and put macaroni into 1 1/2 quart casserole. Stir cheese sauce into macaroni. Bake uncovered in 375 degrees oven for 30 minutes or until cheese browns.