This is a demonstration of my easy to make, easy to remember macaroni and cheese recipe. Ingredients: 1 Gal tap water 2-3 Tbs kosher salt 1/2 pound or ~2 cups dry macaroni (elbows, small shells, or rotini preferred) 2 Tbs vegetable or canola oil 8 tsp all-purpose flour 2 cups milk 1 pound or ~2 1/2 compacted cups shredded sharp cheddar cheese medium-coarse ground black pepper to taste red pepper flakes to taste spicy or smoked paprika to taste Place water in a large stock pot over high heat. Place oil in a small saucepan over medium heat. When the oil is hot, add flour. Stir the flour and oil over medium-low heat until it turns a light blond color. Remove this roux from heat. Add pasta to boiling water. Combine 2 Tbs of roux with milk in a small saucepan. Add black and red pepper. Whisk constantly over medium heat. When the milk begins to simmer, gradually add 3/4 pounds of the shredded cheese. Drain the pasta and dump it into a casserole dish. Mix paprika into the sauce. Pour the sauce over the noodles. Combine with up to 1 cup of extra ingredients if desired. Sprinkle the remaining cheese on the top of the pasta. Place the dish under the broiler for 5-10 minutes or until the cheese topping is golden brown. Remove from broiler and let rest 5-10 minutes before serving. Music: “Fork and Spoon” by Kevin MacCleod of www.incompetech.com