Classic Baked Macaroni and Cheese

Hands-On Time: 22 min.; Total Time: 47 min. Whisk warm milk into the flour mixture to ensure a lump-free sauce. We also recommend shredding your own cheese for a creamier texture. We tested with Cracker Barrel Extra-Sharp Cheddar.

Yield: Makes 6 to 8 servings

Ingredients

• 2  cups  milk
• 2  tablespoons  butter
• 2  tablespoons  all-purpose flour
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  (10-oz.) block extra sharp Cheddar cheese, shredded
• 1/4  teaspoon  ground red pepper (optional)
• 1/2  (16-oz.) package elbow macaroni, cooked

Preparation

1. WHISK FLOUR INTO BUTTER

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.

2. WHISK IN WARM MILK

Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.

3. WHISK IN CHEESE

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.