1 eight oz. box elbow macaroni
1/4 cup Butter
1/4 cup Flour
1/2 tsp. Salt
1.5 cups Milk
2 cups shredded Cheddar Cheese (Don’t use pre-shredded cheese)
- Boil Macaroni. Drain, and set aside.
- Meanwhile, melt butter in pan over medium/low heat.
- Whisk in flour and salt until smooth, about 5 min.
- Slowly pour in milk while constantly whisking. Cook and stir until mixture is smooth and bubbling. Making sure the milk doesn’t burn.
- Slowly start adding in the cheddar cheese a little at a time, making sure its fully melted and incorporated before adding more.
- Once all the cheese is added and its smooth, add the macaroni and stir until coated in cheese sauce.