4 cups milk
4 tablespoons butter
4 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups sharp Cheddar cheese, shredded
16-oz. package elbow macaroni, cooked
Preheat oven to 400°.
Microwave milk at HIGH for 2 minutes.
Melt butter in a large skillet over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.
Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.
Whisk in salt and 3 cups shredded cheese until smooth; stir in pasta. Spoon mixture into a lightly greased baking dish and top with remaining cheese.
Bake at 400° for 20 minutes or until golden and bubbly.