Rose's Creamy Macaroni and Cheese

1 Pound elbow macaroni

3 Tablespoons butter

3 Tablespoons flour

2 cups evaporated milk

One 8 oz. package cream cheese cut in 8 pieces

3 cups grated sharp cheddar cheese (Reserve 1/2 cup)

Salt and pepper to taste

Cook the macaroni according to package directions until done but still firm. Drain well and set aside.

In a large saucepot, melt the butter over medium heat. Add the flour to make a roux. Cook while carefully stirring with a whisk to remove the raw taste of the flour. Do not brown.

Pour in the milk and continue cooking and stirring with whisk until the mixture begins to thicken.  Add the grated cheddar cheese and the cream cheese.  Continue to cook and stir until the cheese is melted and the sauce is creamy.  Season with salt and pepper to taste.

Add the cooked macaroni to the sauce and stir to evenly coat well.  Transfer this mixture to a large casserole dish.  Bake in a preheated 350 degree oven for 20 - 25 minutes. Remove from the oven and sprinkle top with the reserved cheddar cheese.  Return to the oven and continue baking for 5 - 7 minutes or until the cheese is melted and bubbly.

from the Southern Kitchen of
Rose Abrams