Homemade Macaroni and Cheese

1 1/2 cup uncooked elbow macaroni
1 batch cheesy cream sauce (see below)
Optional: 1/2 clove garlic, minced or Herbs of your choice or Fresh Parsley, chopped

Directions: Cook the macaroni in lightly salted water till Al Dente. Drain the macaroni and return it back to the large pot. Make a batch of the cheesy cream sauce (see below). Add the cheese sauce to the cooked macaroni and stir well. Season with salt and pepper or other toppings to taste (optional). Yield: 4-5 servings.

Basic Cheesy Cream Sauce:
2 Tbs. butter
2 Tbs. flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk
1 cup shredded cheese
1 Tbs. parmesan cheese

Directions: In a sauce pan, melt the butter over low heat. Blend in the flour and seasonings with a wire whisk until well combined (this is called a roux). Add the milk to the roux and bring to a boil. Allow the sauce to boil for about 2-3 minutes until thick and creamy, stirring constantly. Remove from the heat and add the parmesan and shredded cheeses. Continue to stir until the sauce is smooth and creamy. Makes about 1 cup sauce.