Lunch

Mac and Cheese

How to Make

INGREDIENTS

1 lb. penne or 1 lb. elbow macaroni
4 tbsp. unsalted butter (plus extra for buttering casserole dish)
1/3 cup all-purpose flour
4 cups Smith's milk, heated
2 cups extra-sharp cheddar cheese, shredded
2 cups American cheese, finely chopped
salt
pepper, freshly ground
hot pepper sauce
1/4 cup parmesan cheese, freshly grated

DIRECTIONS

Bring a large pot of lightly salted water to a boil over high heat.
Add the penne and cook until al dente. Drain well.
Position a rack in the center of the oven and preheat the oven to 350°F.
Butter a deep 4-quart casserole dish. Melt the butter in a medium saucepan over medium heat.
Whisk in the flour.
Gradually whisk in the Smith's milk.
Bring to a simmer, stirring constantly, until the sauce thickens. Reduce the heat to low and simmer 5 minutes.
Remove from the heat and stir in 1 cup of the cheddar cheese and 1 cup of the American cheese.
Season to taste with salt and pepper.
Combine the remaining cheddar and American cheeses.
Spread one third of the penne over the bottom of the casserole dish.
Top with half of the shredded cheese and a third of the sauce.
Repeat, using another third of the penne with the remaining cheese and half the sauce.
Finish with the remaining penne and sauce. Sprinkle Parmesan cheese over the top.
Bake until bubbly and golden brown over the edges, about 30 minutes.

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