1 lb. elbow macaroni (3 1/2 c. uncooked)
2 (10 oz.) sharp Vermont Cheddar cheese, cubed
3 tbsp. butter
3 tbsp. flour
1 dash salt and pepper
2 c. milk

Prepare sauce in blender or food processor while macaroni is cooking. Put butter, flour, salt and pepper in blender. Heat milk and add to blender. Mix on medium speed for a few seconds until blended. Gradually add cheese while mixing on high. Pour over macaroni. Heat and serve.