GramElaine's macaroni and cheese

1 1/2 cups elbow pasta (multi grain pasta vs. white is an ongoing Reed family controversy)

2 Tablespoons flour

1/2 tsp salt

1/2 pound cheddar (vermont, of course)

2 Tablespoons butter

1 1/2 cups milk

1/8 tsp pepper

1/2 cup crushed Ritz crackers

• Cook elbows, according to directions on box. Drain, place in buttered casserole.
• Heat butter in double boiler. Add flour, salt and pepper and blend.
• Add milk slowly until sauce thickens.
• Cut cheese into cubes, add to sauce.
• Stir constantly until cheese has melted.
• Pour cheese sauce over elbows and top with crushed crackers.
• Bake at 350 degrees for 30 minutes.

Gretta and I were driving home from VT today, and I asked her what she wanted for supper. I told her she could have anything, and she wanted this "comfort food". Then, I was talking with Lindsey on the phone, and when she heard that we were having mac and cheese for supper, she asked me for the recipe.

So, I thought I'd share it here. It's from my Mumsie's recipe file and just like my dad, we always eat it with ketchup.