One pan method:
In large skillet boil 1 lb noodles until just tender in water with 1 T salt added. Drain.

In the same skillet over medium high heat, melt butter.  Be sure it doesn't begin to brown.  Add flour and salt mix well with a silicone scraper.  Just stir around the noodles and they may fry a bit but that is OK. Simmer until the butter-flour turns fragrant and nutty smelling, just a minute or so.
1/2 c (1 stick) butter
2 T flour
1 to 2 t salt, to taste

Begin stirring in milk, which will thicken as it warms. Stir to keep lumps out and the noodles from sticking to the bottom. Eventually cover the noodles with milk and stir until it forms a nice thick sauce. Add:
1/2 t white pepper and maybe some nutmeg to taste.

Simmer very gently until the noodles are completely done and have united with the sauce.

Stir in:
1/2 lb (8 oz) sharp cheddar cheese and
1/2 lb (8 oz) jack cheese BUT you can use all cheddar too. It is a balance between creamy yet flavorful.

Heat just until melted then serve or hold at 170*.

**You can stir in squash or pumpkin which make it a beautiful orange hue - makes you think it is cheesier than it is.
**I have even stirred in a peeled eggplant - made you think it is rich tasting.

Make a white sauce method:
In skillet over medium high heat, melt butter.  Be sure it doesn't begin to brown.  Add flour and salt mix well with a wire whip (must use whip).  It will thicken, and bubble. Simmer as it turns fragrant and nutty smelling, just a minute or so.
1/4 c butter
2 T flour
1 to 2 t salt, to taste

Add 1c milk and continue stirring until it thickens, boils, and has no lumps.  Add last 1c milk and stir until it boils and there are no lumps.  Success depends on stirring well with whip until there are no lumps.  It should be thick and creamy.  
2 c milk

Reduce heat to low and add cheese.  When it begins to melt, stir well until creamy. Reduce heat to very low to keep warm until noodles are done. Do not boil at all with the cheese in it or it will turn grainy.
1 c (4 oz) grated sharp cheddar cheese
1 c (4 oz) grated monterey Jack cheese

Boil noodles until tender, in separate pan.  Drain off water very well or it will turn the sauce watery.  Mix into cheese sauce with a spoon and serve immediately.  If you don't serve soon, noodles will absorb too much sauce and it will be too thick, but it won't be ruined!
1 lb macaroni noodles cooked in
about four quarts of water and
1 T salt

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