Macaroni and Cheese

By kimvess

Ingredients

• Kosher salt, plus more to taste
• 1 lb. elbow macaroni
• 4 tbsp. unsalted butter
• 1/4 cup flour
• 3 cups milk
• 1 1/2 lb. (6 cups) grated sharp white cheddar
• Freshly ground black pepper and cayenne, to taste
• 8 oz. (2 cups grated sharp regular cheddar

Details

Servings 10
Adapted from saveur.com

Preparation

Step 1

Heat oven to 375°. Bring a large pot of salted water to a boil and add pasta; cook, stirring, until cooked halfway through, about 3-minutes. Drain pasta and set aside. Heat butter in a 2-qt. saucepan over medium-high heat. Whisk in flour and cook until smooth, about 1 minute. Add milk and cook, whisking, until sauce is thickened and coats the back of a spoon, about 10 minutes. Add white cheddar and stir until melted and smooth; season with salt, pepper, and cayenne. Stir in pasta and transfer to a 9″ x 13″ baking dish; cover top evenly with regular cheddar and bake until bubbly and top is golden brown, about 35 minutes. Let cool for 10 minutes before serving.