- 2 cups uncooked elbow macaroni
- 2 cups milk
- 1/4 cup all-purpose flour
- 1/4 cup butter or margarine
- 1 tsp. salt
- 2 cups shredded cheddar cheese
Directions:Preheat oven to 350 degrees.
Cook macaroni according to package. While pasta is cooking, melt butter in large saucepan over medium-low heat.
When butter is melted, stir in flour. It might become a bit crumbly, like a paste. Quickly stir in milk and whisk until everything is dissolved and smooth. Bring to a boil while constantly stirring and then remove from heat. Immediately add cheese and stir until cheese is melted and smooth.
Drain pasta and add into the cheese sauce. Stir until combined.
Pour into ungreased 2-qt casserole dish and bake at 350 for 20-25 minutes until bubbly.