(straight from the Reggano Macaroni box) :)
8 oz. Reggano Elbow Macaroni
4 Tbs. butter
4 Tbs. flour
2 cups. milk
1/2 tsp. salt
fresh ground pepper, to taste
2 cups shredded cheddar cheese (mild or sharp)
1/2 cup breadcrumbs
Prepare pasta as directed on package. Preheat oven to 400 degrees. Spray baking dish with non-stick cooking spray.
Melt butter in a large saucepan. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk in gradually; stirring constantly. Bring to a boiling point and boil for 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes. Gradually add shredded cheddar cheese and simmer an additional 5 minutes or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish and sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown. Makes 4 servings.