– 2 cups elbow macaroni , uncooked
– 4 tablespoons butter , divided
– 2 tablespoons flour
– 1 ½ cups heavy cream
– ½ teaspoon black pepper
– 1 teaspoon salt , more or less to taste
– 6 oz. block cheddar cheese , shredded
– 8 slices American cheese
Boil pasta in large pot according to package directions. Drain and return to pot. Stir in 2 tablespoons of butter until melted; meanwhile, make the cheese sauce. In separate medium sauce pan, melt the remaining 2 tablespoons of butter. Stir in the flour and let cook 1 minute. Stir in heavy cream. Heat over medium heat until slightly thickened and bubbly around the edges.