2 tbsp flour
2 tbsp butter
1 (16oz) brick of sharp cheddar, shredded
2 cup condensed milk (or evaporated sweetened)
1/2 tsp tarragon
1/2 tsp parsley
Dash pepper
Box elbow macaroni (1 lb)
Bread crumbs
*For extra creaminess, add some white American cheese.

In large saucepan, melt butter.  Stir in flour until mixture looks "cooked" - that is,
sticks together.  Gradually stir in milk and shredded cheese.  Add tarragon, parsley
and pepper (salt to taste if desired), remembering to keep heat low to avoid burning
saute.  While making sauce, boil macaroni until it is cooked, but still slightly hard.
(Otherwise, baking makes it too mushy.)  Add cheese sauce and mix together into a
rectangular casserole dish/pan.  Sprinkle generously with bread crumbs.  Cook for 45
minutes to 1 hour at 350* or until casserole is bubbling and brown at edges.  You can slice
thin tomatoes and put on top and/or add chunks of chicken, tuna, or ham for a main dish.