In a large pot of boiling water cook the macaroni until al dente. Usually about 7-9 minutes.
Drain in a colander
In the same pot, melt the butter over medium heat
Whisk in the flour and cook for 1 minute
Gradually whisk in the half and half and cook, whisking constantly until the mixture is hot and thick, about 4 minutes.
Remove from heat. Add white pepper, salt and cayenne pepper and stir.
Add the cheddar
Stir in cheddar until melted.
Add the cooked macaroni and mix well to evenly coat. Add more salt to taste if needed.
Serve in a bowl. Makes about 4 good servings. Good stuff, enjoy.
- 1.0lb Bag of large elbow macaroni
- 4.0Tbsp Butter
- 1.0qt Half and half (equal parts whole milk & cream)
- 1.0lb Bag of shredded sharp cheddar cheese
- 0.0tsp White pepper
- 0.0tsp Cayenne pepper
- 0.0tsp Salt
- 4.0Tbsp Flour