CHEESE SAUCE:

1/4 c. butter
1/4 c. all purpose flour
1/4 tsp. salt
1/4 tsp. pepper
2 c. half & half

Heat butter in 2 quart saucepan over low heat until melted. Mix in flour, salt and pepper. Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat. Stir in half and half. Heat to boiling over medium heat, stirring constantly. Boil and stir one minute; remove from heat. Add 8 ounces of process American cheese (cut up). Cook 8 ounces of elbow macaroni (about 2 cups) as directed and drain.

Heat oven to 375 degrees. Butter 1 1/2 quart round casserole. Layer 1/3 each of the macaroni and cheese sauce in casserole; repeat 2 times.

Bake, uncovered until golden brown, about 35 minutes. Garnish with parsley or green pepper rings if desired.