And a shameless copy/paste from David since Seri requested it:
2 tbsp butter
2 tbsp flour
1 cup shredded sharp or extra sharp chedder (white chedder works *great*)
1/2 tsp Cayenne pepper
1/4 cup of milk or cream (do not use skim milk)
1 lb elbow macaroni
Put the water onto boil for the pasta. As you make the sauce, toss in the pasta as necessary. Most of the time, it takes ~8 minute to cook 1 lb of of macaroni in a rolling boil.
In a saucpan, melt the butter over medium heat, stirring in the flour one the butter begins to bubble. Lower the heat and add the milk, gradually raising the heat and being careful not to scald or curdle the liquid stir constantly until the butter and flour are completely disolved. Once the milk is heated, add the cheese a bit at a time, using a whisk to blend it into the milk. Continue to add cheese until the mixture takes on a sauce-like consistency. Add the Cayenne and salt to taste. It may be necessary to adjust the quantities of cheese, milk or Cayenne to get the taste that you desire.
Drain the pasta when soft and mix in the cheese sauce until evenly distributed and you see the strings of cheese forming. serves 3-4.
-The Cayenne pepper is essential to creating the classic “Macaroni and Cheese” taste. I only realized this when I tried to use black pepper instead… didn’t work. Only used ground Cayenne, don’t try to use Tabasco (the vinegar in the sauce will curdle the milk and make some unseemly lumps in your sauce). You can put on the Tabasco after it’s done.
-It’s essential to play with this recipe to get your Mac & Cheese how you like it. More cheese makes the sauce thicker. More Milk makes it creamier. More pepper adds fire and actually makes it taste cheesier. We like the sauce thick and spicy, but I’m sure you will figure out what’s right for you.
-Once you try this you will never go back to the blue box again if you have the chance.