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.

Prepare pasta according to package directions.

Keep warm.

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.

Spoon pasta mixture into a lightly greased 2-qt.

Baking dish.

Top with remaining 1 cup cheese.

Bake at 400f for 20 minutes or until bubbly.

Let stand 10 minutes before serving.

To lighten , 2% reduced-fat milk and reduced-fat cheese may be substituted.

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.

elbow macaroni, butter, all-purpose flour, milk, salt, fresh ground black pepper, ground red pepper, sharp cheddar cheese