4 T butter
3 T flour
2 cups milk
1 (8oz) package cream cheese
2 cups shredded sharp cheddar cheese
Salt and Pepper to taste
Preheat oven to 400°F.
Cook pasta according to package directions. Drain and keep warm until sauce is ready.
For the sauce, melt butter over medium heat in a large saucepan or deep pan. Add flour to the butter and stir until smooth. Gradually add in milk, stirring continuously. Allow milk mixture to come to a boil and cook for 2 minutes, stirring continuously.
Reduce heat to low and add cream cheese, cheddar cheese, salt, and pepper. Stir until cheeses are melted and sauce is smooth. Pour the sauce over the elbow macaroni and mix together.
Pour mixture into greased, large casserole dish. Sprinkle a small amount of cheese over the top. I used grated Parmesan and cheddar. Broil until cheese is bubbly and browned.
*Adapted from Tasty Kitchen