2 cups elbow macaroni
2 1/2 tablespoon butter, divided
1 1/2 tablespoon all purpose flour
1 1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2  (6 ounces) cup shredded Cheddar cheese
1/4 cup dried unflavored breadcrumbs

Instructions:

Toast breadcrumbs by melting 1 tablespoon of butter in a skillet.  Add breadcrumbs and cook 3 minutes, stirring often, until toasted. Cook macaroni according to the directions on the box.  Drain well. Melt remaining 1 ½ tablespoon of butter in a saucepan over low heat.  Once melted slowly add in flour.  Cook 1 minute stirring constantly.  Add milk slowly.  Continue to cook, stirring often until thick.  Remove pan from stove once sauce is thick and add salt and pepper.  Add cheese and stir until cheese is completely melted and smooth.  Add cooked macaroni to cheese sauce and stir well.  Add toasted breadcrumbs to top and serve.

2 cups of small shells (uncooked)
¼ cup of butter (or margarine)
¼ cup of all-purpose flour
2 cups of milk
2 cups of shredded sharp Cheddar cheese
1 package of frozen mixed vegetables (thawed)
Salt and pepper

Directions

1. Heat the oven to 350 degrees.
2. Cook the pasta according to the package directions. Once done, drain.
3. As you wait for the pasta, melt the butter in a medium saucepan and blend in the flour.
4. Add the milk and cook – stirring constantly over medium heat until the mixture boils.
5. Boil the ingredients and stir for 1 minute.
6. Add 1 ½ cups of cheese, stirring into the mixture until melted and all is smooth.
7. Remove the ingredients from the heat.
8. Stir in the vegetables and pasta.
9. Add salt and pepper, to taste.
10. Spoon the ingredients into a buttered 2-quart casserole dish.
11. Sprinkle the rest of the cheese (1/2 cup) on top of the casserole.
12. Cover the casserole dish and bake for 20 minutes.
13. Remove the cover and bake for 5 minutes (or until the cheese is completely melted and light brown in color).