Step Two: Boil macaroni in hot water with a pinch of salt till al dente.
Step Three: In a large pan, melt four spoons of butter. Fry three spoons of flour in it till bubbly. Pour two cups of milk and stir till the mixture turns creamy. For an added pop of taste--mix in a large chunk of sour cream, cream cheese and a dash of Dijon mustard. Add salt and pepper to taste. I threw in some chilli flakes as well.
Step Four: Drain excess water and lay out macaroni in a baking dish. Pour the creamy sauce all over it.
Step Five: Sprinkle shredded cheese generously -- I used a cheddar, pepper jack and monterey mix. Top with several slices of fresh tomatoes.
Step Six: Bake in the oven for 25 minutes and then dig in while it's hot! Serve with garlic bread.