Amy Arnold

• 1 lb. lg. elbow macaroni
• 1 1/2 lb. sharp grated cheddar cheese (I use the Tillamook brand)
• 3 T. flour
• 3 T. butter
• 2 C. milk

Melt the butter on stovetop. Add the flour. In the meantime, heat milk in microwave for a couple minutes. Add milk to the flour and butter mixture a little at a time so it doesn’t lump. Bring to a slow boil. Add grated cheese (but save a little aside for on top). Pour cheese sauce over drained macaroni and mix. Put saved cheese on top. Cook for 45 minutes to 1 hour at 350 degrees until bubbly and brown. Can prepare a day ahead before baking.