Recipe: Classic Mac and Cheese with a Twist (using cheddar and parmesan)

Classic Mac and Cheese with a Twist
Source: National Pasta Association
Servings: 6

1 pound elbow macaroni, rotini, or other medium pasta shape
2 tablespoons butter or margarine
6 tablespoons all-purpose flour
2 cups milk
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/3 cup grated Parmesan cheese

Prepare pasta according to package directions; drain and rinse under cold water and set aside. Preheat oven to 375F.

In a medium saucepan, melt butter or margarine over low heat. Stir in flour with a whisk and cook, stirring, for 1 minute. Gradually stir in the milk and bring the sauce to a boil, stirring constantly. Remove from heat and add cayenne pepper and salt. Stir until the cheese has melted.

In a large mixing bowl, stir the cheese sauce and the pasta together.

Spoon into a 1 1/2-quart ovenproof casserole dish. Sprinkle Parmesan cheese over the top. Bake until browned on top and hot all the way through, about 30 to 35 minutes.