This recipe is thanks to Aunt Willie! She made an awesome macaroni and cheese and I was fortunate enough to have her teach me the recipe before she passed away.

1 box elbow macaroni, uncooked

1/2 cup flour

1/8 tsp pepper

2 cup milk

1/2 cup parmesan cheese

8 oz light processed cheese, cubed

4 oz cream cheese, softened

2 cup cheddar cheese, shredded

toast, crumbled

Cook macaroni until tender, drain. Combine flour and pepper in a pot, add 1/2 cup milk stirring until completey smooth. Gradually add remaining milk, stir briskly. Cook over medium heat until mixture comes to a boil (careful not to burn it). Stir constantly. Reduce heat; add cheeses, stirring until melted. (If it is too creamy or thick, add more milk to desired consistency. Remove from heat, stir in macaroni. Pour mixture in to a 9 x 13 dish. Sprinkle toast over top of macaroni. Bake @350 for 30 minutes or until golden brown

You can also skip the oven part if needed. It cuts down on the cooking time and would be ready in 20 minutes verses 50 minutes