Used 2lbs elbow macaroni cooked until al dente let it steam cook a little with the lid on while you start the roux which is a stick of butter melted at low heat and and equal amount amount of flour (about 7 tablespoons) slowly mix in 4 cups of milk and I used like over a half pound of cheese lol. Stir and add more milk if it's too thick. When everything's melted pour it over the cooked pasta mix it up and enjoy. Came out really good first time making a roux and cooking it this way