Mac n' Cheese

The real kind, not the Kraft stuff, which is also still great.

Ingredients

1/3 Cup water	1 Cup elbow pasta	2 Tablespoons butter or margarine	Whole or 2% milk	2 Cups cheese (any kind)
Breadcrumbs

STEP 1: Fill a pot about 1/3 of the way with water and put it on the stove. Set the heat to HIGH and cover the pot with a lid.

STEP 2: Once the water comes to a boil, pour in uncooked, elbow macaroni. About a cup will do depending on how much you want to make. Let it cook for about 8-10 minutes according to how al dente you want it to be. See the pasta box for suggestions.

STEP 3: Once the macaroni is done cooking, pour it into a colander to drain the water. Set it aside for now.

STEP 4: In a separate, small pan melt 2 tablespoons of margarine or butter on medium heat. Add flour gradually and stir it in to make a roux. Add milk slowly while stirring. Finally, mix in 2 cups of cheese and change the heat to low until the cheese has melted the sauce is a bit thick.

STEP 5: Spread the macaroni you set aside into a preferably large casserole dish and pour the cheese sauce over it. Stir it all together well.

STEP 6: Melt some more butter or margarine and add breadcrumbs until they begin to brown and pour it on top of the macaroni and cheese. Put the dish in the oven at 350F/175C for 30 minutes.

Optional Addition! Add some paprika or ground, black pepper to the breadcrumbs as well for a little spice in your life.