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Dairy
Medium
0 Servings
Allergens 
No Allergens specified
2 Hours
Diets
No Diets specified
1 bag pasta
50 grams butter
1/4 cup flour
1/2 tsp salt
pepper to taste
2 cups milk
2 cups shredded cheese
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
Fold macaroni into cheese sauce until coated.
Directions
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