Everyone loves macaroni and cheese. This is a fast, easy way to make it. The time from stove top to table is short.
2 cups uncooked elbow macaroni (about 8 ounces)
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups half-and-half
3/4 pound process cheese (Velveeta), cubed
Cook macaroni according to the package directions; drain.
Meanwhile, in a large nonstick skillet, melt butter over medium heat.
Stir in flour until smooth; gradually whisk in cream. Bring to a boil,
stirring constantly. Cook and stir until thickened, about 2 minutes. Reduce
heat; stir in cheese until melted.