Mom's Macaroni and Cheese

FMM: Need to test amounts to see if correct. Mom never measured anything when making this. Use American cheese and a mild cheddar, as it melts better than sharp.

8 oz. elbow noodles, cooked for 6 minutes (will be slightly undercooked) & rinsed with cold water to stop the cooking process
1 1/2 - 2 cups American, Velveta, mild Cheddar cheese, and/or Colby (or a mix of cheeses)
2 Tbsp. flour
2 Tbsp. butter
2 cups milk, heated
Salt and pepper
Paprika or buttered bread crumbs for topping

Most recipes call for making a White Sauce, but Mom always made hers this way. I think making the white sauce will give you a smoother, creamier sauce.

Butter a casserole dish and add layers of, first, elbow noodles, cover with cheese, a sprinkling of flour, dot with butter [I would mix the flour and butter together so don't end up with streaks of flour] and sprinkle with a little salt and pepper. Continue to make layers ending with a layer of cheese.

Pour in heated milk until it comes about an inch below the noodles. You want plenty of milk to make the sauce, but you don't want it to boil over while baking. Spinkle the top with the paprika or buttered bread crumbs.

Bake in a 350 degree oven until the sauce is hot and bubbly and the top has browned. Let set for a few minutes.

Steamed broccoli and Brussels sprouts go well with Macaroni and cheese. Jane always liked stewed tomatoes with hers.