One-Pot 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

Equipment

• sauce pan
• whisk
• 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. Stir in salt, black and red pepper, and shredded cheese until melted.
3. Add cooked pasta, and serve immediately.
4. Note: For testing purposes only, we used Kraft Sharp Cheddar Cheese. To lighten, 2% reduced-fat milk and reduced-fat cheese may be substituted.