Classic Mac and Cheese (Dave Lieberman)

• 1 lb penne pasta
• salt, to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 12 cup half-and-half
• 8 ounces shredded sharp cheddar cheese
• 4 ounces grated pecorino romano cheese
• 20 grinds fresh black pepper

1. Cook pasta until al dente in a large pot of boiling salted water.
2. Drain.
3. Meanwhile, in a large saucepan melt the utter over medium heat.
4. Add the flour and stir to form a smooth paste.
5. Cook for about 2 minutes, being careful not to brown.
6. Gradually add the milk and the half and half and simmer until thickened slightly, stirring all the while.
7. Remove from the heat.
8. Stir in the 3 cheeses and season with black pepper, to taste.
9. Add the cooked pasta and mix into the cheese sauce thoroughly.

penne pasta, salt, butter, allpurpose, milk, cheddar cheese, pecorino romano cheese, black pepper

Taken from www.food.com/recipe/classic-mac-and-cheese-dave-lieberman-522163 (may not work)