1box elbow macaroni cooked and drained well. Use only 1/2 for a saucier version.1 lb
salt & pepper to taste
Instructions
Make a roux with the butter and flour, stirring constantly to make sure it does not burn.
Add milk and stir.
Add cheeses, salt & pepper, and stir well.
Once the cheese has melted add in the cooked pasta.
Stir well and transfer to a baking dish.
Serve or keep warm in the oven
Add a few bread crumbs or additional grated cheese on top and bake in the oven until browned.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.