Classic Baked Macaroni and Cheese

This classic macaroni and cheese recipe is a perfect side dish for your fall meal. MORE+ LESS-

package (7 1/2 oz) elbow macaroni (2 1/2 cups)

tablespoons butter

tablespoons all-purpose flour

cups milk

1/2

teaspoon salt

1/2

teaspoon freshly ground black pepper

1/4

teaspoon ground red pepper (cayenne)

cups shredded sharp Cheddar cheese (8 oz)

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1

Heat oven to 400°F. Spray 2-quart casserole with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
2

Meanwhile, in 3-quart saucepan or Dutch oven, melt butter over medium-low heat; stir in flour with whisk until smooth. Cook 2 minutes, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly, until thickened. Remove from heat. Stir in salt, black pepper, red pepper and 1 cup of the cheese. Stir in cooked macaroni.
3

Spoon mixture into casserole. Sprinkle with remaining 1 cup cheese.
4

Bake uncovered 20 minutes or until bubbly. Let stand 10 minutes before serving.