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cups uncooked elbow macaroni (7 ounces)

1/4 cup Gold Medal™ all-purpose flour

1/2  teaspoon salt

2 1/2 cups milk

2  cups Cheddar cheese (8 ounces)

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Cook macaroni as directed on package.

While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour and salt. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.

Drain macaroni. Gently stir macaroni into cheese sauce

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Video on how to make mac and cheese.

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The Easiest Baked Mac & Cheese Recipe Ever

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Quick & Easy Mac & Cheese - 4 Ingredients! 20 Minutes!

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Twenty minutes! Four ingredients! Simple, easy stove top mac & cheese. Jenny Jones shows how to make a fast, creamy, delicious macaroni and cheese. "No one would ever guess it's low-fat but it is... or I wouldn't eat it," says Jenny.

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1. Make it at home.
2. Buy it from a restaurant.
3. Buy it from a supermarket.

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Since the Kraft Company put it in a box in 1937 every American kid grew up with macaroni and cheese. There can be no doubt that its ultimate origins are Italian, as one finds macaroni and cheese recipes from the late thirteenth century in southern Italy. The anonymous Liber de coquina, written in Latin by someone familiar with the Neapolitan court then under the sphere of Charles II of Anjou (1248-1309) has a recipe called de lasanis which we can call the first “macaroni and cheese” recipe. It was a macaroni, in this case, lasagne sheets made from fermented dough and cut into two-inch squares that were cooked in water and tossed with grated cheese, probably Parmesan. The author suggests using powdered spices and layering the sheets of lasagne, just like today, with the cheese if desired.