Classic Baked Macaroni and Cheese

Ingredients

• 2 tablespoons butter 
• 8 oz elbow macaroni 
• 2 tablespoons flour all-purpose
• 0.3 teaspoon ground pepper red
• 0.5 teaspoon ground pepper fresh black
• 2 cups milk 
• 0.5 teaspoon salt 
• 8 oz block sharp cheddar cheese shredded divided

Equipment

• sauce pan
• oven
• whisk
• pot
• baking pan
• dutch oven

Directions

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.
3. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta.
4. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1 cup cheese.
5. Bake at 400 for 20 minutes or until bubbly.
6. Let stand 10 minutes before serving.
7. Note: For testing purposes only, we used Kraft Sharp Cheddar Cheese. To lighten, 2% reduced-fat milk and reduced-fat cheese may be substituted.
8. One-Pot Macaroni and Cheese: Prepare recipe as directed, stirring all grated Cheddar cheese into thickened milk mixture until melted.
9. Add cooked pasta, and serve immediately. Prep: 10 min., Cook: 7 min.