Super Yummy Mac and Cheese, from scratch

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Below is my mother in law's recipe for mac and cheese.  It came from an old BHG cookbook.  The new one they post on the web isn't the same.  Variation #2 is my own version.

Macaroni andCheeseingredients16 ounces dried elbow macaroni or desired-shape pasta 6  tablespoons butteror margarine4 tablespoons all-purpose flour1/8 teaspoon ground black pepper1 tsp. salt4 cups low-fat milk16 oz. sliced American cheesedirections1.      Cook macaroni according to package directions;drain. Meanwhile, for cheese sauce, in a large saucepan, melt butter overmedium heat. Stir in flour, salt, and pepper. Add milk all at once. Cook andstir until slightly thickened and bubbly. Add cheese, stirring until melted.Stir macaroni into cheese sauce in saucepan, stirring to coat. Cook over lowheat for 2 to 3 minutes or until heated through, stirring frequently. Let standfor 10 minutes before serving.  If you like to reheat mac and cheese, this is the best way to make it.
      Makes 8servings

      But if you like a crispy crust on top, then try this variation...Variation:  OvenMacaroni and Cheese:: Preheat oven to 350 degrees F. Prepare as above, exceptincrease milk to 2 cups. Transfer mixture to a 2-quart casserole. Sprinkle panko bread crumbs over top for a crispy crust.  Bake,uncovered, for 25 to 30 minutes or until bubbly and heated through. Don't overbake!  It will dry out if you do.  Let standfor 10 minutes before serving.
Variation 2:  Add 16oz. frozen peas (defrosted and cooked) with 1 ham steak (chopped) for a morecomplete main dish.

Happy Mac and Cheese making!  We've been eating this a lot lately because my kids love it so much and honestly, it's just as good for you as the packaged stuff (several people commented online that they were concerned about the fat content.  If the American cheese and milk are reduced fat, I feel like it's a pretty good ratio.  It is mac and cheese after all!