This is what I grew up with. I never had Kraft Mac & Cheese until high school. I went over to a house where Jenny Martin was babysitting and I had some for the first time. Not anywhere near as good as homemade!

• 3 (2) cups Elbow Macaroni
• 3 inches (1/2 lb)(2 3/4“) Cheese, grated (we always used Velveeta)
• Salt
  • Alternate layers of macaroni, cheese, salt, etc.

• 1 Tbsp Flour
• 1 1/4 cup Milk
  • Stir together, pout over macaroni

• Bake, uncovered, for 45 minutes, or until brown, @ 350F
• Let stand 10 minutes before serving

Let cook until edges and corners are nice and crispy - the best part.