Creamy Mac and Cheese (Print Version)

# Ingredients:

01 - ½ cup of flour.
02 - 5 pats of butter.
03 - 1 pound of pasta, dried.
04 - 4 ounces of cream cheese.
05 - ½ teaspoon of black pepper.
06 - 5 cups of milk.
07 - ½ teaspoon of salt.
08 - 16 oz white cheddar cheese.

# Instructions:

01 - Drain the pasta after boiling it, but stop cooking a minute early as per the box directions.
02 - Use a whisk to mix in the flour as butter melts, letting it cook for about 1-2 minutes till golden.
03 - Warm the milk, then add it slowly while whisking until it thickens. Mix in the cream cheese to melt.
04 - Add the white cheddar bit by bit, stirring to melt completely. Toss in salt and pepper for flavor.
05 - Combine the pasta with the sauce. Leave it covered for 5 minutes before digging in.

# Notes:

01 - Stays fresh in the fridge for up to 3 days.
02 - Freezable for a maximum of 2 months.
03 - Optional: Top with breadcrumbs and bake.
04 - You can make the sauce thicker if you want.

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