1/4 c. butter
1/4 c. unbleached flour
4 c. milk
1 & 1/2 c. shredded Sargento 6 Cheese Italian Blend (Mozzarella, Provolone, Parmesan and Fontina, plus Romano and aged Asiago) or Quatro Fromage (4 cheese mixture)
fresh ground pepper
1 lb. elbow macaroni, cooked al dente to package directions
Heat oven to 350.
Cook the macaroni to package direction to al dente. Do not overcook. Drain well & pour into large Corning dish. (2.5 quart size works well)
Meanwhile, melt butter in medium saucepan over medium heat. When melted, quickly stir in flour & blend well to form a roux (thick paste). Warm the milk in the microwave until it makes its first small bubbles; do NOT bring to a boil. Pour into the butter/flour roux & stir thoroughly until smooth. Add the cheese & mix well until all cheese is melted & sauce is smooth. Stir in fresh pepper to taste.
Pour the cheese sauce over the macaroni in the Corning dish. Stir well to make sure all pasta is covered.
Place in oven for 20-25 minutes until heated through. Remove & let set for 5-10 minutes before serving.
Top each serving with 1/4 c. (more or less to taste) Reduced Red WIne Sauce