Makes 2 to 3 main-dish or 4 to 6 side-dish servings
1 (8-ounce) package elbow macaroni
1 (10-ounce) container refrigerated Alfredo sauce
1/2 cup milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 (8-ounce) block Cheddar cheese, shredded
Prepare pasta according to package directions. Drain and keep warm.
Bring Alfredo sauce and next 4 ingredients to a boil in a large saucepan. Remove from heat. Stir in cheese until melted. Stir in cooked pasta. Serve immediately.