mac and cheese

1 lb favorite pasta (author uses bow tie)

4 Tbl butter

4 tbl flour

2 C milk

2 C cheese (mild cheddar and mozzarella)

Submitted by Kammy T as found from the site Friends and Food

Cook 1 lb. of your favorite pasta in a large pot(we like bow tie) don't forget to salt the water when you add the pasta. While it cooks make the white sauce (or roux)

In a small sauce pan (with tall sides) melt 4 TB butter over medium heat, or just a tad warmer. Then whisk in 4 TB flour until it's smooth. Slowly, while whisking add 2 cups milk (we use 1%). Continue to check on it and give it a stir while you prepare the rest of the meal, it will start to thicken up, when it's just barely thickened, turn heat to low. Grate about 2 cups, give or take, of your favorite cheese (we use mild cheddar and sometimes a combo of that with mozzarella too), set aside.

When the pasta is done drain it off and put it back into the pot. Stir in the white sauce,toss in the cheese and stir until all the pasta has cheese on it, then cover with the lid. The cheese will melt up and be ready to serve. I usually bake mine in a casserole dish, but discovered if you let it sit in the pot for a few minutes it's just the same as if you bake it essentially except for a golden crust on the top, but time is too precious!