Basic Stove Top Macaroni and Cheese

serves 2-3

• 4 oz small macaroni shells or elbow noodles
• 1 Tbs butter
• 1 Tbs flour
• 1 c whole milk
• 1 c cheese of your choice, shredded (I prefer a combination of sharp cheddar and parmesan)
• salt to taste

Bring a pot of salted water to a boil and cook pasta according to package directions. Drain and return to the pot.

While pasta is cooking, melt butter in another small pot over medium heat.  With a wire whisk, stir in flour and cook for about 30 seconds (or until the mixture is bubbly).  Gradually whisk in the milk.  Cook, whisking constantly, until the milk is thickened and bubbles begin to rise to the surface (do not boil) - about 4 minutes. Stir in half the cheese until blended.  Stir in the other half of the cheese until melted.  

Pour the pasta into the cheese sauce and mix well.