Mac and Cheese

Ingredients:

1 pound elbow macaroni
1 stick unsalted butter ( 8 tablespoons)
3 cups milk
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup all-purpose flour, sifted
1 teaspoon salt

Directions:

Cook macaroni in a pot of salted water until al dente. Preheat oven to 350 degrees. Melt the stick of butter in a large saucepan over low heat. Add the flour and cook for 10 minutes while stirring. Stir in the milk and bring to a boil. Reduce to simmer and cook for 15 minutes. Stir in the cheddar and Monterey Jack cheeses until the cheese is melted. Remove from heat. Add drained macaroni to the sauce. Mix until combined. Pour the mixture into a 9 x 13 baking dish. Bake for 30 minutes.