Creamy Macaroni and Cheese

Yield: Makes 6 to 8 servings

Ingredients

• 1/2  cup  butter or margarine
• 1/2  cup  all-purpose flour
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground black pepper
• 1/4  teaspoon  ground red pepper
• 1/4  teaspoon  granulated garlic
• 2  cups  half-and-half
• 2  cups  milk
• 2  (10-ounce) blocks sharp Cheddar cheese, shredded and divided
• 1  (10-ounce) block extra-sharp Cheddar cheese, shredded
• 1  (16-ounce) package elbow macaroni, cooked

Preparation

Melt butter in a large skillet over medium-high heat. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Stir in salt and next 3 ingredients. Gradually whisk in half-and-half and milk; cook, whisking constantly, 8 to 10 minutes or until thickened.

Stir in half of sharp Cheddar cheese. Stir in extra-sharp Cheddar cheese until smooth. Remove from heat.

Combine pasta and cheese mixture, and pour into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining sharp Cheddar cheese.

Bake at 350° for 20 minutes (bake 15 minutes longer for a crusty top). Prep: 35 min., Bake: 35 min.

NOTE: For testing purposes only, we used Kraft Cracker Barrel cheeses.