Macaroni And Cheese

• 2 Tbsp. butter
• 1/4 c. flour
• 2 1/2 c. milk (or 2 c. milk, 1/2 c. half and half)
• 1 tsp. cayenne pepper
• 1 tsp. white pepper
• salt, if desired
• 3 to 4 c. grated sharp Cheddar cheese, reserve 1 c. for topping
• 8 oz. dry macaroni, cooked in salted water and drained

1. Preheat oven to 350u0b0.
2. Butter a 2-quart casserole.
3. Make a roux of butter and flour.
4. (Cook and stir butter and flour in a heavy saucepan for a couple of minutes.
5. Do not brown flour.)
6. Gradually add milk, stirring constantly until thick as to coat spoon.
7. Remove saucepan from heat and add seasoning.
8. Let sauce cool slightly. Gradually stir in cheese, starting with a cup, adding as much as 3 cups, tasting as you go.
9. (Use less than 3 cups if you want a creamier sauce.)
10. Put cooked macaroni in casserole and pour sauce over it.
11. Shake and mix until cheese coats the macaroni.
12. Top with reserved cheese.
13. Bake 25 to 30 minutes in 350u0b0 oven.
14. Yields 6 to 8 servings.
15. You can freeze this before it is baked.
16. Only allow to thaw and then heat oven to 350u0b0 and bake 45 minutes.

butter, flour, milk, cayenne pepper, white pepper, salt, grated sharp, macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451611 (may not work)