The Only Mac and Cheese Recipe You Need Recipe Erika L

• 1/2 pound medium Cheddar cheese
• 1/2 pound Mozzarella cheese
• 1 lb. elbow macaroni
• 6 Tbsp butter
• 6 Tbsp flour
• 5 c milk
• 2 tsp Tabasco
• 1 tsp Paprika (optional; for color)

1. Coarsely grate the cheeses and mix together.
2. Set aside.
3. Cook the macaroni according to the package directions.
4. Drain and set aside.
5. Meanwhile, in another pan, make a bechamel by melting the butter and adding the flour, then cooking over medium heat for a couple of minutes.
6. Slowly stir or whisk in the milk and the Tabasco, and heat over medium heat till thickened.
7. Trust me on the Tabascoit adds flavor, not heat.
8. Mix the macaroni and the bechamel.
9. Take out an ovenproof dish large enough to hold the macaroni and the cheese.
10. Choose a wide, flat dish if you want lots of chewy topping; choose a smaller, deeper dish if you want more gooey guts.
11. You know your guests and kitchen supplies better than I do.
12. Layer in half the macaroni/bechamel mixture, top with half the cheese, layer on the other half of the macaroni/bechamel, and finish with the cheese.
13. Sprinkle the top evenly with the Paprika, if using.
14. Itll make the top turn a luscious rusty golden brown.
15. Bake at 375 for about an hour.
16. If the top is getting too brown for your liking, cover it with foil.
17. This dish is forgiving and will happily bake at a higher or lower temp for proportionately shorter or longer time.
18. You can make this dish and stash it in the fridge a day ahead, maybe longerI havent tried.
19. Allow allow a few extra minutes in the oven.

cheddar cheese, mozzarella cheese, elbow macaroni, butter, flour, milk, tabasco, paprika

Taken from www.chowhound.com/recipes/mac-cheese-recipe-11502 (may not work)