2 1/2 tbsp. butter (not diet)
8 oz. white extra sharp Cheddar cheese, cubed or chunked
8 oz. yellow sharp Cheddar, cubed or chunked
1/4 c. flour
1/3 c. milk
3 c. dry elbow macaroni
1/3 c. cornflake crumbs

Prepare the elbow macaroni; drain and place in a 2 1/2-quart casserole sprayed with nonstick cooking spray. Next, using a double boiler, melt the butter. When it is melted, stir in approximately 1/4 cup of flour. Mix thoroughly. When butter and flour are mixed, slowly begin to blend in milk, stirring constantly. Stir until you have a smooth white sauce mixture, then add the cheese chunks a few at a time until all the cheese is fully melted and a smooth cheese sauce is created. Pour the cheese sauce over the prepared macaroni. Fold gently until well mixed. Sprinkle the cornflake crumbs over the top.

Bake at 325°F to 350°F for approximately 30 minutes.