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8 oz. (1 3/4 c.) uncooked
elbow macaroni
1/4 c. flour
2 c. milk
8 oz. (2 c.) grated American
1/8 tsp. pepper

Cook macaroni until desired doneness; then drain. In
jar with tight lid, combine flour and 1 cup of milk. Shake
until well blended. Pour into a saucepan with remaining milk.
Cook over medium heat, stirring constantly until mixture boils
and thickens. Add cheese; continue cooking until cheese is
melted, stirring constantly. Add cooked macaroni and pepper.
Heat thoroughly and serve.

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