Macaroni & Cheese

• 16oz. package macaroni
• 1 stick butter
• ½ cup flour
• salt & pepper
• 5 cups milk
• 16 oz. shredded cheddar

Bring 5 quarts water and 1 tablespoon of salt to a rapid boil, add pasta, stir, return to boil, cook 7 minutes. Shred cheese. Preheat oven to 350. Drain pasta, rinse with cold water, set aside. In a big pot over medium heat, melt the butter. Blend in the flour, salt and pepper then gradually stir in milk. Stir constantly until sauce thickens and begins to boil. Add cheese, stir until cheese is melted. In a three quart casserole, stir together pasta and cheese sauce. Bake 30 minutes or until bubbly. Serves 4.