1 (10-oz) block extra sharp Cheddar cheese, shredded
1/4 teaspoon ground red pepper (optional)
1/2 (16 oz) package elbow macaroni cooked
Instructions
Step 1
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.
Step 2
Gradually whisk in warm milk, and cook, whisking
constantly, 5 minutes or until thickened.
Step 3
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
4/15/2019
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