Ingredients
1 pound elbow macaroni
2 tablespoons butter
2 tablespoons flour
2 cups milk
Salt and pepper, to taste
2 cups plus 1/2 cup shredded sharp Cheddar

Directions
Cook the macaroni in boiling water for about 10 minutes until tender but
still firm. Drain well and set aside.

In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook,
stirring, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth.
Season with salt and pepper. Stir in 2 cups Cheddar and continue to cook until melted. Add the
cooked macaroni and stir. Transfer the mixture to a 2-quart casserole dish. Bake in a preheated