1(10 oz) block extra sharp cheddar cheese -shredded
1/4 teaspoon ground red pepper Or red pepper flakes
1/2 16 oz package elbow macaroni, cooked
Instructions
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.
Originally Submitted
3/19/2015
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