1 pkg (8 oz) elbow macaroni
2 c grated sharp cheddar cheese (½ lb)
¼ c butter or margarine
¼ c unsifted all-purpose flour
2 c milk
1 t salt
⅛ t pepper

Preheat oven to 375°. Cook macaroni as directed on package; drain. In a 1½-qt shallow baking dish, alternate macaroni (in 2 layers) with 1½ c of the cheese (in 2 layers; ¾ cup cheese per layer); set aside. Meanwhile, prepare sauce: Melt butter in a medium saucepan; remove from heat. Blend in flour; gradually stir in milk, then seasonings. Bring to boiling, stirring; boil for 1 minute. Pour sauce over macaroni and cheese in casserole dish. Top with remaining ½ cup cheese. Bake for 15 to 20 minutes, or until cheese is melted and browned.