Stovetop Cheddar Mac

(Courtesy of Rachel Ray)

Ingredients:
2 c. elbow macaroni
2 Tbsp. butter
2 Tbsp. flour
2 c. half-and-half (warmed for 2 minutes in the microwave)
1 bag (8 oz.) shredded extra-sharp cheddar cheese (about 2 cups)
Salt

Directions:
In a large saucepan of boiling, salted water, cook the macaroni until al dente; drain in a colander.

In the same saucepan, melt the butter over medium heat.  Whisk in the flour and cook for 1 minute.  Gradually whisk in the warmed half-and-half then cook, whisking constantly, until the mixture is steaming hot and thick, about 4 minutes.  Remove from the heat and stir in the cheddar until melted.  Stir in the cooked macaroni and season to taste with the salt.