1 (7 oz.) pkg. elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
Dash pepper
1 cup milk
1 cup (4 oz.) shredded cheddar cheese
Cook the macaroni according to package directions. Drain; set aside and keep warm. In a saucepan over medium-low heat, melt butter. Add flour, salt and pepper; stir to make a smooth paste.
Gradually add milk, stirring constantly. Heat and stir until thickened. Remove from the heat; stir in cheese until melted. Pour over macaroni and mix well. Yield: 4 servings.
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