I have made this for quick dinners for many years. It is made just like Kraft in the box, but the real ingredients taste so much better. I make this recipe to use up bits of leftover cheeses. I have not found a cheese we didn’t like. I once made it five cheese macaroni with bits of Cream cheese, American, Colby, Jack, and Swiss. As long as it’s a variety of mostly smooth melting and less stringy melting cheeses, totaling 1 cup.
2 cups elbow macaroni
2 quarts water
1 Tbsp. butter
3 Tbsp. flour
1 cup milk
1 cup shredded extra-sharp cheddar cheese (white or yellow)
Boil water and cook macaroni until tender, about 10 minutes.
Drain macaroni and return to pan.
Stir in butter until it melts.
Stir in flour.
Stir in milk over medium low heat until the sauce is thickened and just starts to bubble.
Stir in cheese until melted.