½ cup flour
½ cup butter
2 ½ cups milk
½ lb sharp cheddar cheese
½ lb American processed cheese (the best kinds begin with the letter “v”)
1 lb uncooked elbow macaroni pasta
salt and pepper to taste
2-3 tablespoons of TorchBearer Sauces #7 Sultry Sauce™
Follow cooking instructions for the pasta.
While the macaroni is cooking, sauté flour and butter together in a different pan until golden brown forming a roux. Add the milk and stir, allowing the mixture to thicken. Add the cheeses and the #7 Sultry Sauce™ slowly and blend the ingredients together.
Add cooked macaroni to the cheese sauce, stir well.