Macaroni Cheese

(adapted from a recipe of Roxanne's)

1 lb. elbow macaroni, cooked
2 tablespoons butter or margarine
2 tablespoons flour
½ teaspoon salt
1 cup milk
1 cup mozzarella cheese
1 cup sharp cheddar cheese

Melt butter in medium saucepan. Blend in flour and salt to make a smooth paste. Add milk all at once and stir well using a wire whisk to get the lumps out. Allow to thicken. Stir cheese into hot white sauce until melted. Combine cheese sauce and cooked macaroni in 1½-quart casserole dish. Toss lightly to mix. Garnish with parsley if desired.