Classic Mac & Cheese (Southern Living Feb 2007)

This is the absolute best Mac & cheese I have ever had. The little bit of red pepper makes the difference.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1 (8 ounce) package elbow macaroni
• 2  tablespoons butter
• 2  tablespoons all-purpose flour
• 2  cups milk
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon  ground red pepper
• 1 (8 ounce) package sharp cheddar cheese, shredded and divided

Directions

1. Prepare pasta according to package directions. Keep warm.
2. Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta.
3. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1 cup cheese.
4. Bake at 400°F for 20 minutes or until bubbly. Let stand 10 minutes before serving.
5. Note: For testing purposes only, we used Kraft Sharp Cheddar Cheese. To lighten, 2% reduced-fat milk and reduced-fat cheese may be substituted.
6. One-Pot Macaroni and Cheese: Prepare recipe as directed, stirring all grated Cheddar cheese into thickened milk mixture until melted. Add cooked pasta, and serve immediately. Prep: 10 min., Cook: 7 minutes.