Baked Macaroni and Pimento Cheese

Ingredients

• 1 (8-OUNCE) PACKAGE ELBOW MACARONI
• 3 TABLESPOONS BUTTER
• 1/4 CUP ALL-PURPOSE FLOUR
• 2 CUPS MILK
• 1 TEASPOON SALT
• 1/4 TEASPOON GROUND RED PEPPER
• 1/8 TEASPOON GARLIC POWDER
• 1 (8-OUNCE) BLOCK SHARP CHEDDAR CHEESE, SHREDDED
• 1 (4-OUNCE) JAR DICED PIMENTO, DRAINED (YOU COULD ALSO USE ROASTED RED PEPPER)
• 1 (8-OUNCE) PACKAGE ELBOW MACARONI
• 3 TABLESPOONS BUTTER
• 1/4 CUP ALL-PURPOSE FLOUR
• 2 CUPS MILK
• 1 TEASPOON SALT
• 1/4 TEASPOON GROUND RED PEPPER
• 1/8 TEASPOON GARLIC POWDER
• 1 (8-OUNCE) BLOCK SHARP CHEDDAR CHEESE, SHREDDED
• 1 (4-OUNCE) JAR DICED PIMENTO, DRAINED (YOU COULD ALSO USE ROASTED RED PEPPER)

Directions

1. Preheat the oven to 350 degrees F.
2. Prepare pasta according to package directions. Drain, and transfer to a large bowl.
3. Meanwhile, melt butter in a large skillet over medium heat. Gradually whisk in flour until smooth, cook, whisking constantly, 1 minute.
4. Gradually whisk in 2 cups milk and next 3 ingredients; cook, whisking constantly, 3 to 5 minutes or until thickened.
5. Stir in Cheddar cheese and pimiento until melted and smooth. Remove from the heat, and stir in the pasta.
6. Pour macaroni mixture into a lightly greased 13- x 9-inch baking dish; do not chill.
7. If you want the breadcrumb topping, stir together the breadcrumbs and Parmesan cheese in a small bowl, and sprinkle over the pasta.
8. Bake for 15 to 20 minutes or until golden and bubbly.