12 - 16
ounces elbow macaroni
cup + 2 Tablespoons flour
pound cheddar cheese, grated
teaspoon garlic powder (optional)
Dash of ground red pepper or Tabasco (optional)
Grated cheese, cheddar or parmesan
Cook pasta, according to package directions, until tender but still firm. Drain. Rinse with cold water. Set aside. In a medium saucepan melt the butter over medium low heat. Whisk in the flour. Return and cook over low heat, stirring constantly, until the mixture is smooth and bubbly. Remove from heat. Add the milk to the butter mixture, whisking until smooth. Return to heat and bring to a boil, stirring constantly. Continue to boil and stir for one minute. Remove from heat. Stir the cheese into the hot sauce along with the pepper, garlic powder and Tabasco, blending until smooth. Place cooked macaroni in a large rectangular casserole dish (approximately 9 X 13 inches). Pour the cheese sauce over the macaroni and gently stir until combined. Sprinkle the top with a little parmesan, cheddar or other cheese if desired.