Tuesday, November 17, 2009

Classic Mac and Cheese

2 cups 2% Milk
2 Tbsp Butter (consider Smart Balance)
2 Tbsp All-Purpose Flour
½ tsp Salt
¼ tsp Fresh Ground Pepper
1 (10oz) Block Extra Sharp Cheddar Cheese, shredded
¼ tsp Ground Red Pepper (optional)
½ (16oz) Package Elbow Macaroni, cooked (consider Barilla Plus)

Preheat oven to 400 degrees. Microwave milk on high for 1 ½ minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in warm milk. And cook, whisking constantly, 5 minutes until thickened. 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 quart baking dish; top with remaining cheese. Bake at 400 degrees for 20 minutes or until golden or bubbly.