Macaroni and Cheese
|Elbow macaroni||8 Ounce (uncooked)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Cheddar cheese||6 Ounce, grated (Processed)|
Cook macaroni according to package directions; drain.
Meanwhile, melt butter over low heat; blend in flour and salt.
Gradually add milk and 1 cup of the cheese.
Cook, stirring constantly, over low heat until sauce is thickened and cheese melted.
Add cooked macaroni; mix well.
Turn into buttered 2-quart casserole.
Sprinkle remaining cheese over top.
Bake at 375° about 20 minutes, or until hot and bubbly.