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1 lb elbow macaroni
2 tablespoons butter
2 tablespoons flour
2 cups milk, warmed
1 -2 lb sharp cheddar cheese
Boil and drain macaroni per box instructions.
Melt the butter in a skillet.
Sprinkle in flour and stir until pasty.
Whisk in warmed milk and let cook until thickened.
Add cheese to sauce.
Add sauce to pasta.
Let cook through on the stove top as long as you wish, though it will have to be refrigerated overnight.