Ingredients

• 1 pound elbow macaroni
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• Salt and pepper, to taste
• 2 cups plus 1/2 cup shredded sharp Cheddar

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Instructions

1. Watch how to make this recipe.
2. Cook the macaroni in boiling water for about 10 minutes until tender but still firm. Drain well and set aside.
3. In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth. Season with salt and pepper. Stir in 2 cups Cheddar and continue to cook until melted. Add the cooked macaroni and stir. Transfer the mixture to a 2-quart casserole dish. Bake in a preheated 350-degree F oven for 20 minutes. Remove the casserole from oven, top with remaining 1/2-cup cheese. Bake for an additional 5 minutes until hot and bubbly.