Gail, in LA, asked for a really good macaroni and cheese recipe.
Believe me, this one is the best!
Best Macaroni and Cheese
1 lb. good quality sharp cheddar cheese, grated
1 lb. mozzarella cheese, grated
3 cups whole milk
7 T. unsalted butter
1/2 c. flour
1/2 c. freshly grated Parmesan cheese
1/4 c. freshly grated Romano cheese
2 t. Tabasco
1/3 t. white pepper
1 and 1/8 lbs. fresh rigatoni (If you use dried, use just under a
pound. It must have ridges on it--do not use smooth pasta or it will
not be the same.)
3/4 t. chili powder or hot paprika, for top
3/4 c. whole milk for finishing
Combine grated cheddar and mozzarella and set aside.
In a small saucepan, heat the 3 c. milk until almost boiling. Turn
off heat. Melt butter in a heavy pan large enough to hold the pasta
after it is cooked. When foam from butter recedes, remove from heat,
add flour, and mix well. Return to medium-low heat, and stirring
occasionally, simmer for 3 to 4 minutes to cook, but not brown, the
flour. Gradually stir in hot milk. Raise heat to medium-high and
continue stirring until mixture is smooth and thick--about 5
minutes. Add Parmesan and Romano cheeses. Whisk until smooth. Add
Tabasco and white pepper and blend.
Cook rigatoni in boiling salted water about 4 minutes for fresh. It
will be underdone, but will finish cooking later. If using dried
pasta, cook a little longer, but not until too soft. Drain pasta
well, and fold into sauce.
If cooking immediately, preheat oven to 375 degrees.
Layer 1/2 of the rigatoni mixture into a 9 X 13 pan. Top with 1/2 of
the cheese mixture. Repeat layers. Top with chili powder, sprinkled
evenly over top.
If not baking immediately, cover tightly with plastic wrap and
refrigerate or freeze. When ready to bake, drizzle the 3/4 c. milk
over the dish. Bake for aobut 1 hour. If frozen, add at least 30
minutes to baking time. The disth should be rusty brown on top.
Should it brown too fast, cover lightly with foil for part of the
cooking time. Be sure to check in the middle of the dish for
doneness.
Enjoy! Dorothy from WA/AZ
http://www.nancyskitchen.com
