16 oz. elbow macaroni (whole wheat, spelt, brown rice), cooked

2 cups milk

4 tbsp. butter

4 tbsp. flour (wheat, spelt, brown rice)

2 cups medium or sharp cheddar cheese

Cook macaroni according to package directions.  In a saucepan, melt butter and add flour, whisking to form a roux.  Slowly add milk, whisking to avoid lumps and thicken.  Add cheese, a little at a time, until thoroughly mixed and melted.  Add additional milk, if needed, to attain desired consistency.

Immediately add to macaroni and serve.