Classic Mac and Cheese

2      tbsp     butter 2      tbsp     flour 1      cup      milk 1/4   tsp       pepper 1      cup      shredded/diced Cooper CV **                    2      cups of cooked elbow macaroni Panko * Bread crumbs and butter (Optional) Original version - Mix all except elbows in a double boiler and cook until cheese is melted and thickened. Cook elbows until tender, then add to cooked sauce. Microwave version - Put the butter in a bowl and microwave on high for 30 seconds or until melted. Stir in the flour, whisk until smooth. Stir in milk and pepper. Cook on high for about 2 minutes. Wisk and cook again for 2 minutes should be thick. Stir in cheese. Heat on stove if not smooth. Add to 2 cups of cooked macaroni. Optional- after combined add a can of cream style corn stop here for soft mac and cheese For crunch top, mix panko bread crumbs and butter, crumble over top and bake at 350 until browned. ------------------------------------ *Panko are shredded bread crumbs, fluffy and crunchy, work well for any fried breaded   recipe. Oriental section of most stores. We do not sell Panko, but have standard bread crumbs. **Cooper CV** - The long time standard for Mac and Cheese, available at the Deli counter.     If you recall the cheese in large blocks sold by Federico's in East or Howard's in Lincoln,     this is it, best eating at room temp and great on burgers.