Ingredients

  • 1 (8-oz.) package elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon ground red pepper
  • 1 (8-oz.) block sharp Cheddar cheese, shredded and divided

Preparation

  1. Prepare pasta according to package directions. 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 cheese, and cooked pasta.
  3. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1 cup cheese.
  4. Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving.
To me it’s all about the pasta. I like to use Montebello Organic Conchiglia Pasta. You can also double the recipe for leftovers.
November 09, 2018 by Lindsay Woolf

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