Prep: 15 min., Cook: 7 min., Bake: 20 min., Stand: 10 min. Shredding a block of cheese adds a little more prep time, but the smooth and creamy results are worth it.
Yield

Makes 2 to 3 main-dish or 4 to 6 side-dish servings

Ingredients

    * 1  (8-oz.) 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-oz.) block sharp Cheddar cheese, shredded and divided

Preparation

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° for 20 minutes or until bubbly. Let stand 10 minutes before serving.

Note: For testing purposes only, we used Kraft Sharp Cheddar Cheese. 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 min.
 

Cruise Critic Member: IRL_Joanie