Instructions: Preheat oven to 425 degrees. Cook the elbow macaroni until done - set aside. In a medium saucepan, melt the butter. Add salt and pepper. Stir in the flour, it should form sort of a paste. Slowly stir in the milk over medium high heat, 1/4 cup at a time. When all 2 cups are in, bring to a boil, and let boil for a few minutes until sauce thickens. Stir in cheddar cheese, save for a small amount to sprinkle on the top. Mix the elbow macaroni and cheese sauce, pour into 9 by 13 casserole pan. Top with remaining cheese and small amount of salt and pepper. Bake at 425 for 30 minutes or until golden brown.

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