4 tbsp butter
1/4 cup flour
2 cups milk
8 oz shredded cheddar cheese
1 cup uncooked elbow macaroni
1. Preheat oven to 350. Cook elbow macaroni according to package directions; drain and set aside.
2. In a saucepan over low heat, melt butter. Combine with flour to form a roux. Add in milk and cook over low heat, constantly stirring, until sauce is thick enough to coat a spoon, about 10 minutes. Stir in about 80% of the cheese until melted. Combine cheese sauce and macaroni in a 1.5 qt casserole dish and stir to combine. Sprinkle remaining cheese on top.
3. Bake in oven 30 minutes, until cheese on top is slightly browned.