1 1/2 c. elbow macaroni
3 tbsp. butter
3 tbsp. all-purpose flour
2 c. milk
1/2 tsp. salt
Dash of pepper
2 c. shredded sharp process cheese

Cook macaroni in boiling, salted water until tender; drain. Melt butter and blend in flour. Add milk. Cook and stir until thick. Add salt, pepper and cheese; stir until cheese is melted. Mix sauce with macaroni. Turn into 1 1/2 quart casserole. Bake at 350 degrees for about 45 minutes or until bubbly and browned.