Macaroni and Cheese… from scratch! This is a pretty forgiving recipe, and all sorts of portions can be fiddled with without messing up the final result. Lots of Fridays in Lent to experiment with.

5 cups cooked macaroni (8 ounces raw)
1/4 cup butter
1/4 cup flour
1/4 teaspoon salt
1/8 pepper, or to taste
2 cups milk
3/4 cup shredded sharp Cheddar cheese

Melt butter over medium-low heat. Stir in flour. Stir in salt. Pour in milk, stirring constantly until thickened. Remove from heat. Add cheese, stirring until melted. In a baking dish, mix macaroni and cheese sauce. Sprinkle with breadcrumbs (or crushed crackers) and extra cheese, if desired. Bake in a preheated 350° oven for 20 minutes, or until hot and bubbly.