Macaroni & Cheese

Dish of macaroni and cheese

1 box elbow macaroni
¼ cup butter
¼ cup all-purpose flour
½ tsp salt
ground black pepper to taste
2 cups milk
2 cups shredded Cheddar cheese.

Bring a large pot of lightly-salted water to a boil. Cook the elbow macaroni in boiling water, stirring occasionally until cooked.
At the same time, melt butter in a saucepan over medium heat. Add flour, salt and pepper and stir until smooth about 5 minutes.
Pour in the milk slowly while stirring continuously. Continue to stir until mixture is smooth and bubbling, about 5 minutes, making sure the milk doesn’t burn.
Add Cheddar cheese and stir until melted for about 2 to 4 minutes.
Drain the macaroni and fold into the cheese sauce until coated.