Categories: Main dish, casserole

Ingredients

• 1/2 cup butter or margarine
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon granulated garlic
• 2 cups half-and-half
• 2 cups milk
• 2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided
• 1 (10-ounce) block extra-sharp Cheddar cheese, shredded
• 1 (16-ounce) package elbow macaroni, cooked

Directions

1. Melt butter in a large skillet over medium-high heat. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Stir in salt and next 3 ingredients. Gradually whisk in half-and-half and milk; cook, whisking constantly, 8 to 10 minutes or until thickened.

2. Stir in half of sharp Cheddar cheese. Stir in extra-sharp Cheddar cheese until smooth. Remove from heat.

3. Combine pasta and cheese mixture, and pour into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining sharp Cheddar cheese.

4. Bake at 350° for 20 minutes (bake 15 minutes longer for a crusty top). Prep: 35 min., Bake: 35 min.

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