1 1/2 c. elbow macaroni, cooked and drained
3 tbsp. butter
2 tbsp. all purpose flour
1/2 tsp. salt
dash pepper
2 c. milk
8 oz. sharp cheddar cheese, cubed

In saucepan, melt butter and add in flour, salt and pepper. Add milk; cook and stir until thick and bubbly. Add cubed cheese and stir until cheese in melted. Mix macaroni and cheese sauce and pour into 1 1/2 quart casserole dish.

Bake for 30 to 40 minutes (or until light golden brown on top) at 350.