This was a nice, easy basic recipe. Next time I may will try this recipe again with some small additions to add a little zest. Perhaps with extra sharp cheddar and a tad bit of dried mustard. I used 2-percent milk because that's what I had, and it turned out fine. Very creamy and delicious. The ultimate comfort food.
Adapted from food.com
8 ounces elbow macaroni (I used 2 cups)
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1 dash black pepper
2 cups milk
2 cups cheddar cheese, shredded
Boil Macaroni until al-dente, or according to the instructions on the package. Drain and set aside.
In medium saucepan, melt butter over medium heat; stir in flour, salt and pepper; slowly add milk.
Cook and stir until bubbly.
Stir in cheese until melted.
Add macaroni to cheese sauce; stir to coat. I'd actually put it in a small baking vessel afterward, and covered it with a little more pepper and drizzled some leftover panko bread crumbs over the top and stuck it under the broiler for a few minutes. Wonderful.
There was enough left over for the next day, a little nuke in the microwave and it was even better as a leftover. Hope you give it a try!