Yield: 3 servings
- 8 oz elbow macaroni
- 2 tbsp butter (plus some to coat the baking dish)
- 2 cups whole milk
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper
- 10 oz cheddar cheese
- breadcrumbs (if you insist…)
- Preheat oven to 400° F.
- Cook macaroni al dente.
- Grate the cheese.
- Butter a 2-quart baking dish.
- Microwave milk on high 90 seconds.
- Melt butter in a medium-large pot over medium-low heat; whisk in flour until smooth. Cook one minute, whisking constantly.
- Gradually whisk in warm milk and cook until thickened, whisking constantly (about five minutes).
- Add salt, black pepper, red pepper and cheese, stir to melt and combine, then stir in the macaroni.
- Spread mixture into buttered dish and top with breadcrumbs (if you must).
- Bake uncovered 20 minutes or until bubbly throughout.