Homemade Macaroni & Cheese

Serves: 8

1 (8 ounce) box elbow macaroni
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
ground black pepper to taste
2 cups milk
2 cups shredded Cheddar cheese (for a more authentic "Kraft" mac, use Velveeta or American cheese)

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
In a room-temperature pan, combine the butter, flour, milk, and salt & pepper. Turn on to low heat and cook until hot, stirring constantly. Add cheese to milk mixture and stir until cheese is melted. Add more seasoning to taste.
Fold macaroni into cheese sauce until coated, and serve.