Ingredients
- 8 ounces
- weight Elbow Macaroni Or Any Type
- 2 Tablespoons Salted Butter
- 2 Tablespoons All-purpose Flour
- 2 cups Milk
- 1/2 teaspoons Salt
- 1/2 teaspoons Fresh Ground Pepper
- 1/4 teaspoons Ground Red Pepper
- 8 ounces
- weight Sharp Cheddar Cheese
- Shredded And Divided
- Parmesan Cheese
- For Topping
Instructions
- 1.
- Prepare pasta according to package directions, but do not overcook!
- 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 cheddar cheese, and cooked pasta.
- 3.
- Spoon pasta mixture into a lightly greased 2- to 3-qt.
- baking dish; top with remaining 1 cup of cheddar cheese and parmesan cheese.
- 4.
- Bake at 400 degrees for 20 minutes or until bubbly.
- Let stand 10 minutes before serving.
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