Ingredients
1 1/4 cups uncooked elbow macaroni (about 6 ounces)
2 tablespoons flour
1 tablespoon butter
1 cup milk
1 1/4 cups (5 ounces) shredded cheddar cheese
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preparation
Cook pasta. Combine flour and butter in a medium saucepan, stirring with a whisk. Add milk and cook over medium heat 2 minutes or until thick, stirring constantly with a whisk. Add cheese, salt, and pepper, stirring with a whisk until smooth. Add pasta; toss to coat. Let stand 4 minutes.
