4 Tbs butter
4 Tbs whole wheat flour
2 cups skim milk
3 pinches Kosher Salt and white pepper (80% salt 20% pepper mix)
12 oz whole wheat macaroni pasta
3/4 pound grated Cheddar cheese (Freshly grated real cheese)
(or any other types of cheese you like)
Cook and drain the macaroni & cool.
Make roux by melting butter, adding flour, and cooking over low heat for 5 minutes, stirring constantly, with out browning the roux.
Add the cold milk to the roux, stirring constantly. Use whisk if necessary to make smooth. Turn up heat and stir until just at boiling point, then turn down and simmer for a few minutes. Add salt n pepper.
Mix three-quarters of the grated cheese into the simmering sauce.
After it has melted, combine it with drained macaroni & serve.
Optional: Pour into a baking pan. Sprinkle top with remaining cheese. Bake for 20 to 30 minutes in a 350 degree oven.