Bubba's MacCheese Recipe chopin88

• 6 T. Flour
• 1/2 C. Butter
• 5 1/2 C. Non-fat milk
• 3 1/2 C. White cheddar, grated
• 2 C. Gruyere, grated
• 1/4 t. Cayenne
• 2 t. Kosher salt
• 7 drops Tabasco
• One pound cooked, (al dente, barely), elbow macaroni or gemelli; gemelli preferred.
• Paprika, (sweet), enough for desired color or taste.
• (Optional) 1 C. Frozen peas
• (Optional) 1 C. Cooked ham, 1/2 " dice

1. Pre-heat oven to 350.
2. Melt butter and whisk in flour over medium heat.
3. Make roux starting with 1 C. milk, gradually adding the second cup and whisking to roux consistency.
4. Add the remainder of the milk to make a Bechamel.
5. Reserve 1/2 cup from each grated cheese.
6. Stir in thoroughly the remaining 3 C. Cheddar and 1 1/2 C. Gruyere to Bechamel.
7. Combine Cayenne, Tabasco, and salt with cheese mix.
8. Divide pasta and pour into two buttered 9x12 Pyrexes.
9. If using the optional peas and/or ham, sprinkle 1/2 C. into each Pyrex.
10. Then pour 1/2 of the cheese mix into each Pyrex.
11. Mix together reserved Cheddar and Gruyere.
12. Sprinkle 1/2 over the top of each Pyrex
13. Sprinkle with Paprika to desired color and/or taste.
14. (More is not better!)
15. Bake in pre-heated oven 40 50.
16. Allow to cool for ten minutes before cutting each dish into six servings.

flour, butter, nonfat milk, white cheddar, gruyere, cayenne, kosher salt, macaroni, paprika, frozen peas

Taken from www.chowhound.com/recipes/bubbas-maccheese-11559 (may not work)