2 cups macaroni, 2 T butter, 2 T flour, 2 1/2 cups milk, 1tsp salt & 1/4 tsp pepper, 1 1/2 cups sharp cheddar cheese shredded & 1 cup american cheese.
Boil macaroni until done & drain. Then place the macaroni in a buttered casserole dish. In the pot you boiled macaroni in (why dirty another dish), melt the butter on med/high heat & then stir in the flour. Add the milk & whisk together stirring occasionally. When it starts to thicken slightly add 1 cup of each of the cheeses & s& p. (saving the 1/2 c for the top) Stir until the cheese melts & pour over the macaroni top with remaining cheese ( optional: add some seasoned bread crumbs or some butter cracker crumbs for the top) Bake uncovered 350 until bubbly & golden brown. I like to use barilla plus, dreamfields or ronzoni smarttaste. They taste like white pasta but are loaded with fiber & protein
Nanyn always served her macaroni & cheese with stewed tomatoes . She took 2 cans of stewed tomatoes & crushed 8 saltine crackers into them with 1-2 T butter & simmered them covered for about 15 minutes