1 large box large regular white elbow macaroni, cooked.
2 bags shreadded extra-sharp cheddar cheese.
2 cups whole or 2 % milk
1/4 stick butter, softened.
1 &1/2 tsp. all-purpose flour.
1 tsp. fresh ground black pepper.
1 cup grated parmasean cheese
Cook macaroni as the box directs. Set aside to cool.
Set your stove to medium heat.
In a large saucepan, combine butter, pepper, and flour. Stir well.
Add milk and cheddar cheese.
Stir well until sauce thickens.
Add to cooled macaroni.
Top with parmasean cheese.
Place in a 350 degree oven. For 30 minutes until the parmasean on top browns.
Notes : Cook the macaroni until it is aldente. ( ie. 10 minutes ).
If you use whole wheat macaroni, it won't taste the same.
Be careful not let the butter melt, you need it to be solid for the sauce.
Don't use skim milk.
Don't use soy cheese.
You can use low-fat cheese.
The size and shape of macaroni used in this recipe sticks very well to the sauce.
Remember to refrigerate.
A good brand is of course, Kraft.