Serves 8

• 1 box elbow macaroni
• 1 Tbsp. butter
• 2-3 cups milk
• 1 tsp. salt or to taste
• 2 cups sharp cheddar cheese, shredded
• 2 Tbsp. flour or corn starch

1. In a large pot, boil pasta until almost done (al dente), drain and set aside.
2. While the pasta is cooking,melt the butter over low heat in a pot and add milk. Cook over medium heat for about 3 minutes.
3. In a mixing bowl, coat the cheese with flour. Slowly add shredded cheese to milk mixture and continue to stir. Cook until thick and creamy. Add salt to taste.
4. Add pasta to sauce and mix well. If you want a thinner sauce, add more milk. If you want a thicker sauce, use less milk.
5. Optional- pour mac & cheese in a casserole dish. Top with shredded cheese top and broil until browned.