2 tablespoons butter or margarine
1/4 cup all-purpose flour
3 cups milk
4 cups (16 ounces) shredded extra-sharp Cheddar cheese
3/4 cup shredded Parmesan cheese, divided
3/4 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper
16 ounces rotini or penne pasta, cooked
Melt butter in a Dutch oven over medium heat; whisk in flour until smooth. Gradually whisk in milk, and cook, whisking constantly, 3 minutes or until thickened. Add Cheddar cheese, 1/4 cup Parmesan cheese, salt, black pepper, and red pepper, whisking until cheese melts. Add pasta, tossing to coat. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.
Bake at 350 for 5 minutes or until cheese melts.
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