- 8 ounces uncooked elbow macaroni
- 4 cups milk
- 3/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
- freshly ground pepper
- 4 tablespoons butter
- 1/2 cup flour
- 8 ounces grated extra sharp cheddar cheese, divided
- 2 roasted red bell peppers, skin removed and chopped or 2 1/2 ounce jar pimentos (juice and all)
ROASTING BELL PEPPERS
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