15min · 6 servings 3 cups of elbow macaroni • 2 tbsp of butter • 3 cups of shredded sharp cheddar cheese • 1/2 cup of milk • 1 /2 tsp of flour or cornstarch ( cornstarch works better as a thickening agent ) • Salt and pepper • 2 tbsp of police oil Boil macaroni as directed adding salt and oil to boiling water , drain all liquid except for a 1/3 cup reserve that just in case you may need it. While the macaroni is hot add flour , butter, milk and a couple of dashes of black pepper stir in cheese and keep stirring until well blended. This quick macaroni and cheese is a great addition to whatever protein you have in the fridge. Quick and delicious that’s the name of the game