Macaroni and cheese

• 2 c. macaroni
• 1 tsp salt
  
• 1/4 tsp pepper
• 3 c. grated cheddar cheese
• 2 c. white sauce
• 1 TBS butter/margarine

Cook macaroni as directed on package. Place half the macaroni in ungreased 2 quart casserole dish. Sprinkle with half the salt, pepper, and cheese. Repeat. Pour white sauce over the casserole. Dot with butter. Cover and bake 30 min. Uncover and bake 15 min longer.

White sauce (makes 1 c. so you'll need to double this):

• 2 TBS butter/margarine
• 2 TBS flour
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 c. milk

Melt margarine in saucepan over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smoth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 min.

Notes:
When assembling the casserole, I used less salt. I just sprinkled each layer with salt and pepper from the shaker. The oven temperature was not specified. Most recently, I did 350 for the first 30 min and 375 for the last 15 min. Next time, I'll try 375 for the whole thing.