- 1 1/2 cups Elbow Macaroni
- 3/4 cup Milk, plus 2 tablespoons, divided (1% or higher)
- 1 tablespoon All-Purpose Flour
- 1 cup Muenster Cheese, freshly grated
- 1/4 cup Sharp Cheddar Cheese, grated
- Salt, to taste
- Black Pepper, to taste
In a medium saucepot, bring water to boil for the noodles. While waiting for the water to boil, grate the cheese.
Add the noodles to the boiling water with a hefty pinch of salt. Stir once and let cook for the amount of time recommended on the package, usually 8-9 minutes.
Once the noodles are cooking, begin making the sauce.
In a small saucepan, heat 3/4 cup of the milk. Do not let it boil, but look for steam to rise from the surface.
Next, in a separate small dish, whisk together the flour and remaining 2 tablespoons of milk.
Stir the flour and milk mixture into the steaming milk and stir gently. Once it begins to thicken (but not boil), add the cheeses and turn off the heat.
Stir very well until the cheese melts. Taste and add salt and pepper to taste.
Drain the macaroni and pour it back in the cooking pot, and add the cheese sauce on top. Stir and serve immediately.