Homemade Macaroni and Cheese

(From Nancy Fleener)

1 ½ cups large elbow macaroni (use whole grain pasta)
3 Tbsp All Purpose Flour
½ tsp salt
2 cups shredded cheese* (Set ¾ cups of cheese aside)
3 Tbsp Butter
2 cups milk
Dash of White Pepper

Cook macaroni in boiling water until tender but not too done.

In a separate saucepan and on medium heat, melt butter and blend in flour. Add salt. Slowly stir in milk until mixture is fluid but thick (if you don’t stir, mixture will be lumpy). Add pepper and cheese to sauce. Stir until cheese melts.

Mix macaroni and sauce together and put in 1 ½ quart baking dish. Put the cheese that you set aside on top.

Bake at 350ºF for about 20 minutes or until cheese melted and bubbly on top.

Serves 6-8 people.

* ½ cup sharp cheddar, ½ cup Monterey, and 1 cup medium cheddar

Nancy Note: I use more than 2 cups cheese total and a little heavy on the sharp to give it a bit of a nip.