1 1/2 pound Kraft Sharp or Mild Cheddar Cheese, divided
1 Tbsp butter
2 cups 1%, 2% or whole milk, more or less
1/3 cup Wondra Flour, more or less
Diced Italian tomatoes (optional)
1 box elbow macaroni
1 cup Italian bread crumbs, more or less(optional)
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Let's Make It
Preheat the oven to 350 degrees F. Precut 1 lb. of cheese into cubes, and the remainder of the cheese shred or slice thinly and set aside. Place the butter in saucepan and let it melt. Add the cubes of cheese and milk. You may need to add more milk, depending on the consistency of the sauce and how you like your sauce-(thick or thin). Sift over low to medium heat and add the Wondra flour a little at a time until the sauce thickens. Remove from heat once you reach the desired consistency of your sauce. Drain the diced Italian tomatoes and add to the cheese sauce.
Bring water to boil in large pot and add box of macaroni and cook for desired amount of time as specified on the box. Strain the macaroni and place in a large mixing bowl. Add the sauce and mix/blend together.
Pour half of the mixer in the baking dish, add half or all* of the cheese (that you set aside earlier) to cover the macaroni and cheese, and pour the rest of the macaroni and cheese mixture on. *You may either place the rest of the cheese that you set aside if you did not use in the middle layer or you may sprinkle on the bread crumbs to make a light topping over the macaroni and cheese.
Place in the oven for 30 minutes to 45 minutes to heat thoroughly and serve. Refrigerate the leftovers.