Creamy Stovetop Mac n Cheese

• 1 cup Dry Macaroni (or Up To 2 Cups, Depending On How Saucy You Like It)
• 1 teaspoon Vegetable Oil
• 2 Tablespoons Butter
• 2 Tablespoons All-purpose Flour
• 1- 1/4 cup Whole Milk
• 8 slices (up To 10 Slices) American Processed Cheese Singles, Unwrapped
• 2 dashes Each Of Seasonings (I Chose Seasoned Salt, Regular Salt And Cayenne Pepper)

1. Bring a large pot of water to a boil.
2. Add a teaspoon of vegetable oil to the water and pour in the dry macaroni.
3. Cook until al dente and drain.
4. (Note: you can cook the full 2 cups of noodles, then just stir as much of it as you like into the sauce later.
5. Store the leftovers in a Ziploc bag in the refrigerator and use for something else later.)
6. Meanwhile, melt the butter in a small sauce pan over low heat.
7. After its melted, whisk in the flour and continue whisking for about 1-2 minutes to dissolve and cook the rawness out of the flour.
8. Pour in the milk and whisk slowly until it thickens.
9. Add the cheese slices a few at a time and whisk until they melt into the sauce.
10. Stir the cheese sauce and noodles together, and season to taste.

macaroni, vegetable oil, butter, allpurpose, milk, singles, salt

Taken from tastykitchen.com/recipes/main-courses/creamy-stovetop-mac-n-cheese/ (may not work)