Ingredients (serves 4):
- 2 Cups Milk
- 2 Tablespoons Butter
- 2 Tablespoons All-Purpose Flour
- ½ Teaspoon Salt
- ¼ Teaspoon Freshly Ground Black Pepper
- 1 Bag Shredded Extra Sharp Cheddar Cheese
- ¼ Teaspoon Ground Red Pepper (Optional)
- ½ (16 ounce) Package Elbow Macaroni, Cooked
Directions:
- WHISK FLOUR INTO BUTTER
- Preheat oven to 400°.
- Microwave milk at HIGH for 1 1/2 minutes.
- Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth.
- Cook, whisking constantly, 1 minute.
- WHISK IN WARM MILK
- Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.
- WHISK IN CHEESE
- Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth.
- Stir in pasta.
- Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese.
- Bake at 400° for 20 minutes or until golden and bubbly.
