1 Cups milk
1 tablespoons butter
1 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
1. Preheat oven a high degree. Microwave milk for 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. Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.
3. 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.