Homemade Mac and Cheese

It's sweltering hot outside and do you know what my family wants to eat - Mac and cheese. No box mac will work for them - it has to be homemade. What we make is nearly as easy as a boxed dish so I don't really mind. I don't bake my mac and cheese like many people do and we serve it just like any pasta dish - noodles with the sauce on the side, unless I'm serving a big crowd and then I mix them together. My son's really enjoying some rice shells we got at the beginning of summer. While the noodles might be gluten-free, the sauce is not. To make it gluten free - use the almond sauce recipe, omit the seasonings and add cheese.

Homemade Mac and Cheese
16 oz bag of macaroni, shells or other small pasta
1/2 stick of butter
1/2-1 cup of flour
milk
shredded cheese

Cook pasta according to package directions. Melt butter in medium saucepan on a med high heat. Add flour until the butter is absorbed and you are left with a yellow paste (a whisk works best here). Slowly add milk (about 1/2 cup at a time) and stir into the paste until incorporated. It's best to work it until the paste is smooth to prevent future clumps but may not be easy with the first addition of milk. Continue to add milk 1/2 cup at a time and stir until the paste is smooth. At some point the milk will not turn into paste. It should be thick. Add another 1/2 cup of milk to make it slightly thin and stir until it thickens some. Add cheese.
The reason I did not say how much cheese is because this depends on taste and type of cheese. If I use a sharp cheddar, I add about 1 1/2 cups. Add cheese, stir until fully melted and taste. If you use a velvetta like cheese - melt about 1-2 cups in a glass container before adding to the saucepan.
Serve the cheese sauce on the noodles. You can serve with cauliflower or broccoli since you have cheese sauce. We had it this week with salmon patties and the sauce was better than tartar sauce.