Ingredients:

• 1 1/2 C. elbow macaroni
• 1/2 tsp. salt
• 3 T. margarine
• Dash pepper
• 3 T. flour
• 2 C. shredded Cheddar cheese
• 2 C. milk

Preparation

Cook macaroni in boiling water until tender; drain. In 2-quart saucepan, melt butter; blend in flour. Add milk. Cook and stir over medium-low heat until thick. Add salt, pepper and cheese, stir until cheese is melted. Add macaroni. Turn into a 1 1/2-quart casserole. Bake at 350° about 45 minutes. Serves 6.