Baked Macaroni & Cheese

• 12 ounce elbow macaroni
• 2 tablespoon butter
• 2 tablespoon all-purpose flour
• 2 cup milk (optional 1C milk, 1C half-and-half)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1/8 teaspoon ground cayenne pepper (optional)
• 2 cup shredded Sharp Cheddar cheese, divided, 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 cayenne pepper, 2C shredded cheese, and cooked pasta.
3. Spoon pasta mixture into a lightly greased 2-qt. baking dish.
4. Bake at 400°F for 20 minutes or until bubbly. Let stand 10 minutes before serving.