Macaroni and Cheese

• 1/2 lb (.2 kg). elbow macaroni, cooked
• 3 cups (700 ml) milk
• 3/4 tsp (4 ml). salt
• white pepper to taste
• 1/2 stick (1/4 cup) unsalted butter
• 1/4 cup (60 ml) flour
• 12 oz (336 grm). extra sharp cheddar cheese, grated

1. Heat oven to 350 degrees (175 C.).
2. In saucepan, stir together milk, salt and pepper over medium heat.
3. Stir until hot (do not let boil).
4. Remove from heat.
5. In another saucepan, melt butter over low heat.
6. Gradually stir in flour, whisking constantly.
7. Cook for three minutes, whisking constantly.
8. Be careful not to let it brown.
9. Add warm milk gradually to flour mixture, whisking constantly.
10. Cook until steaming hot and thickened slightly (do not let boil).
11. Add two-thirds of cheese and stir until melted.
12. Remove from heat.
13. Stir together sauce and cooked macaroni.
14. Transfer to a 3 quarts (2850 ml) baking dish.
15. Sprinkle with remaining cheese.
16. May be prepared up to this point several hours ahead and chilled.
17. Bake 30 minutes (longer if it has been refrigerated) or until cheese is melted and bubbling.

elbow macaroni, milk, salt, white pepper, butter, flour, extra sharp cheddar cheese

Taken from online-cookbook.com/goto/cook/rpage/00035A (may not work)