Ingredients

1 cup uncooked elbow macaroni

1 T flour

1 T margarine or butter

Nutmeg (to taste)

3/4 cup milk (increase to 1 1/4 cup for baking version)

1 1/2 shredded American cheese or sharp cheddar (6 oz)

Preparation

Saucepan:

  1. Cook macaroni in medium saucepan. Drain well.
  2. Melt butter in medium saucepan. Stir in flour and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly.
  3. Add cheese, stirring until melted Pour cheese sauce over macaroni and cook for 3-5 minutes until heated through, stirring frequently.

Baking version:

  1. Follow instructions for saucepan mac and cheese. After making cheese sauce, stir in cooked macaroni and transfer to casserole dish.
  2. Bake at 350 for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.