Macaroni and Cheese Casserole
| Yield: | 4 Servings |
| Categories: |
| 8 | oz | Uncooked elbow macaroni or medium shells |
| 1/2 | Stick or 1/4 cup butter | |
| 1/4 | c | All-purpose flour |
| 2 | c | Milk |
| 6 | oz | Velveeta or sharp Cheddar cheese, cut into small chunks, plus a little extra shredded for topping |
| Salt and pepper to taste |
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