Baked Macaroni And Cheese

• 2 cups milk
• 2 Tbsp butter
• 2 Tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cup shredded sharp cheddar cheese
• 1/4 tsp red pepper (optional)
• 1/2 (16 oz) package elbow macaroni pasta

1. Preheat oven to 400u0b0. Microwave 2 cups milk at HIGH for 1 1/2 minutes. Melt 2 Tbsp. butter in a large skillet or Dutch oven over medium-low heat; whisk in 2 Tbsp. all-purpose flour until smooth. Cook, whisking constantly, 1 minute.
2. Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.
3. Whisk in 1/2 tsp. salt, 1/4 tsp. black pepper, 1 cup shredded extra-sharp Cheddar cheese, and, if desired, 1/4 tsp. red pepper until smooth; stir in 1/2 (16-oz.) package elbow macaroni pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with extra-sharp Cheddar cheese. Bake at 400u0b0 for 20 minutes or until golden and bubbly.

milk, butter, flour, salt, black pepper, shredded sharp cheddar cheese, red pepper, elbow macaroni

Taken from www.epicurious.com/recipes/member/views/baked-macaroni-and-cheese-53004221 (may not work)