Macaroni And Cheese (Saveur)
- 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
- Heat oven to 375u0b0. 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.
kosher salt, elbow macaroni, unsalted butter, flour, milk, freshly ground black pepper
Taken from www.epicurious.com/recipes/member/views/macaroni-and-cheese-saveur-50144248 (may not work)