Macaroni And Cheese
- 1 pound penne
- 4 cups milk
- 4 tablespoons (1/2 stick) unsalted butter
- 6 tablespoons flour
- 1 teaspoon paprika
- Salt and freshly ground pepper, to taste
- 12 ounces Gruyere cheese, grated
- 1. Bring a large pot of water to a boil. Add the penne and cook at a rolling boil until just tender. Drain, rinse under cold water, drain again and set aside in a large bowl.
- 2. Preheat the oven to 350 degrees F.
- 3. Bring the milk just to a boil in a heavy saucepan and set aside.
- 4. Meanwhile, melt the butter in another heavy saucepan. Add the flour, and whisk over low heat for 5 minutes. Do not brown. Remove from the heat.
- 5. Add the hot milk to the flour mixture, and whisk well. Add 1/2 teaspoon of the paprika, season with salt and pepper, and return the pan to the heat. Cook over medium heat, whisking constantly, until the mixture thickens, 5 minutes. Add to the penne, and toss well to coat the penne completely.
- 6. Butter a 13 x 9 x 2-inch flameproof baking dish, and fill it evenly with the penne and sauce.
- 7. Distribute the grated cheese evenly over the penne, and sprinkle with black pepper and additional paprika.
- 8. Place the dish on a baking sheet, and bake until hot, 20 to 25 minutes.
- 9. Place the dish under the broiler, 4 inches from the heat, until the top is slightly golden and bubbling, 3 to 4 minutes. Serve immediately.
penne, milk, butter, flour, paprika, salt, gruyere cheese
Taken from www.epicurious.com/recipes/member/views/macaroni-and-cheese-50124252 (may not work)