Classic Baked Macaroni And Cheese

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.5 (16-oz.) package elbow macaroni, cooked

2 cups milk

2 tablespoons butter

2 tablespoons all-purpose flour

.5 teaspoon salt

.25 teaspoon freshly ground black pepper

1 (10-oz.) block extra sharp Cheddar cheese, shredded

.25 teaspoon ground red pepper (optional)

Vegetable cooking spray

Prepare oven and pan: Preheat oven to 400°F. Prepare pasta according to package directions. Grease a 2-qt. baking dish with cooking spray.
Make roux: Microwave milk at 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 or until thickened.
Add cheese and pasta, then bake: Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth.
Add pasta: Stir in hot cooked pasta. Spoon pasta mixture into prepared dish; top with remaining cheese.
Bake macaroni and cheese: Bake at 400°F for 20 minutes or until golden and bubbly.