Stove top Mac & Cheese

1/2 pound elbow macaroni - 4 Tbsp butter - 4 Tbsp flour - 8 oz Milk - 150 grams sharp cheddar (shredded), 1/2 a tub of Cream Cheese - Salt & pepper to taste

In a large pot of salted boiling water cook the pasta to al dente (10-12 minutes) and drain. Rinse in cold water and set aside.
Toss butter into a hot frypan and add flour when melted. Whisk to make a roux then slowly add milk, whisking continually. Toss in cream cheese, cheddar and melt together (stir constantly). Add the macaroni back in and stir till pasta is hot. Serve immediately.