Macaroni And Cheese - cooking recipe

Ingredients

3 c. elbow macaroni, cooked and drained
8 oz. each of mild and sharp Cheddar and Monterey Jack cheese
1 stick butter or margarine
1/2 c. flour
2 tsp. salt
1/2 tsp. pepper
3 to 4 c. milk

Preparation

Melt butter over low heat;
add salt and pepper.
Blend in flour and remove from heat.
Add milk and then return to a medium heat,
stirring constantly, until mixture thickens and bubbles. Add
cubed cheese (cube 3/4 of the cheese) and stir. Cheese
does not
have
to
melt.
Remove
from
heat.
Layer macaroni
and cheese
sauce;
if sauce is too thick, then add more
milk, in Dutch oven or roasting pan.
Take the remaining cheese
and
slice thinly.
Place
on top of the macaroni and cheese sauce.
Bake, uncovered, at 350\u00b0 for 35 to 40 minutes.