- 3 tablespoons butter
- 3 tablespoons flour
- 1⁄2 teaspoon salt
- 1 1⁄2 cups milk
- 1 1⁄2 cups grated sharp cheddar cheese
Directions See How It's Made
- Bring 4 quart water to boil. Boil 1 lb. of elbow macaroni; cook as the package directs. Set aside.
- Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended. Serve with pasta or vegetables.
- Makes 2 cups.