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Macaroni 'n' Cheese

8 tablespoon butter

6 tablespoon flour

1/4 teaspoon cayenne pepper

Salt and freshly ground white pepper

3-3/4 cups hot milk

Mill-Aged Extra Sharp Cheddar

1 lb Elbow Macaroni, cooked & drained

1/2 cup heavy cream

1/2 cup fresh breadcrumbs or crumbled oyster crackers

Recipe Yield: Serves 6

  1. Preheat oven to 350 degrees
  2. Begin to boil water to cook pasta.
  3. Melt 6 tablespoons butter in a medium saucepan over low heat.
  4. Add flour and cook, stirring constantly, for abut 4 minutes (flour mixture must foam as it cooks, or sauce will taste of raw flour).
  5. Stir in cayenne pepper and season to taste with salt and white pepper.
  6. Whisk in hot milk, 1/2 cup at a time, and cook, stirring, until sauce thickens.
  7. Reduce heat to low and stir in 2 cups of cheese.
  8. Cook, stirring, until cheese melts, about 2 minutes.
  9. Combine macaroni and sauce in a large bowl and season as desired.
  10. Sprinkle 1/2 cup cheese over the bottom of a buttered 8" x 11" baking dish.
  11. Place 1/3 of the macaroni in the baking dish, top with 1/2 cup of cheese, then repeat, layering pasta and cheese always ending with cheese on top. This will make three layers in all.
  12. Pour cream over assembled macaroni and cheese.
  13. Melt remaining butter in skillet.
  14. Add bread crumbs, coat with melted butter, and sprinkle over macaroni and cheese.
  15. Bake until crust is golden, or, about 30 minutes.
  16. Allow to rest for 15 minutes before serving. Enjoy!

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