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. 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. 2. Preheat the oven to 350 degrees F.
3. 3. Bring the milk just to a boil in a heavy saucepan and set aside.
4. 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. 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. 6. Butter a 13 x 9 x 2-inch flameproof baking dish, and fill it evenly with the penne and sauce.
7. 7. Distribute the grated cheese evenly over the penne, and sprinkle with black pepper and additional paprika.
8. 8. Place the dish on a baking sheet, and bake until hot, 20 to 25 minutes.
9. 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)