Martha's Mac and Cheese

• 1 12 tablespoons unsalted butter, cut into small pieces, plus more for baking dish
• 3 cups milk
• 4 tablespoons tomato paste
• 1 teaspoon coarse salt, plus more for water
• 12 teaspoon fresh ground pepper
• 14 teaspoon cayenne pepper (to taste)
• 3 cups grated white cheddar cheese
• 1 cup grated swiss cheese
• 1 lb elbow macaroni
• sour cream, for serving (optional)

1. Preheat oven to 375.
2. Butter a 2 1/2 quart casserole dish; set aside.
3. Warm the milk and tomato paste in a medium saucepan over medium-low heat.
4. Whisk in the salt, pepper, cayenne, cheddar, and 1/2 cup swiss cheese; set the cheese sauce aside.
5. Cover a large pot of salted water, and bring to a boil.
6. Cook until pasta is al dente, about 7 minutes.
7. Drain well.
8. Stir macaroni into reserved cheese sauce.
9. Pour mixture into prepared dish.
10. Top with remaining swiss cheese, and dot with butter.
11. Bake until golden brown and bubbling, about 45 minutes.
12. Serve hot with sour cream, if desired.

unsalted butter, milk, tomato paste, coarse salt, ground pepper, cayenne pepper, grated white cheddar cheese, swiss cheese, elbow macaroni, sour cream

Taken from www.food.com/recipe/marthas-mac-and-cheese-375769 (may not work)