Submitted by Barbara Groskopf, Hartman, Ark.
Ingredients:
1 C. elbow macaroni
2 Tbsp. butter
2 Tbsp. flour
1/2 tsp. salt
1 C. milk
1/2 pound Velveeta cheese, chunked
Directions:
Cook macaroni and drain. Melt butter and remove from heat. Stir in flour and salt. Gradually stir in milk. Bring to a boil, stirring. Reduce heat and simmer mixture for one minute. Remove from heat, add cheese and pasta. Stir until cheese melts.
