"Give up the box mix, making Classic Baked Macaroni and Cheese from scratch is easier than you think. Shredding a block of cheese adds a little more prep time, but the smooth and creamy results are worth it."

• 1 (8-oz.) package elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/4 teaspoon ground red pepper
• 1 (8-oz.) block sharp Cheddar cheese, shredded and divided

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. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta.
3. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1 cup cheese.
4. Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving.

Note: For testing purposes only, we used Kraft Sharp Cheddar Cheese. To lighten, 2% reduced-fat milk and reduced-fat cheese may be substituted.

One-Pot Macaroni and Cheese: Prepare recipe as directed, stirring all grated Cheddar cheese into thickened milk mixture until melted. Add cooked pasta, and serve immediately.