Pre-heat oven to 375°F.
Bring a large pot of generously salted water to a boil.
Add macaroni and cook until pasta is a little under al dente; about 6 – 7 minutes.
Transfer to a colander and drain; set aside.
In a small saucepan, on medium heat, add milk and 1 stick of butter and cook until hot; not boiling; set aside.
Use cooking spray to cover the bottom and sides of a 9 x 13-inch baking dish.
Cut up 1 stick of butter, into 1/2-inch cubes, and place on the bottom of the baking dish.
Add 8-ounces of the shredded cheddar cheese on top of the layer of butter.
Add pepper, to taste.
Add half of the cooked macaroni to the baking dish.
Add the second 8-ounces of shredded cheddar cheese.
Add more pepper, to taste.
Add remainder of the macaroni to the baking dish.
Add more pepper, to taste
Add remaining 8-ounce bag of shredded cheddar cheese.
Pour the milk over the macaroni and cheese.
Place in oven and bake for 1 hour or until golden brown.
Remove from the oven and allow to rest until the macaroni and cheese if fully set; 10 – 15 minutes.
The mixture may first appear to be jiggly; however, it will firm up as it continues to cool.
I prepared this last week and thought it was excellent and much better than Kraft Mac and Cheese purchaseed in store, I made per directions and added a little siracha to guve it a little kick!!