Recipe: Craig Claiborne's Macaroni and Cheese

Craig Claiborne's Macaroni and Cheese
This is a recipe from Kitchen Primer by Craig Claiborne, 1972
Yield: 4 to 6 servings

8 oz. raw (uncooked) elbow macaroni
4 tbsp. butter
2 tbsp. flour
2 cups hot milk
salt and freshly ground black pepper to taste
1/4 tsp. nutmeg
1/8 tsp. cayenne pepper
2 cups diced sharp cheddar cheese
2 tbsp. grated Parmesan cheese

Preheat oven to 375F.

Cook the macaroni according to package directions; it should be tender but not mushy. Pour the macaroni into a colander and immediately rinse with cold water. This will keep the macaroni from sticking. Set aside.

Melt half the butter and stir in the flour, using a wire whisk. Add the milk, stirring rapidly with the wisk. Bring to a boil, stirring constantly. When the mixture is thickened and smooth, add salt, pepper, nutmeg, and cayenne pepper. Remove the saucepan from the heat and stir in the cheddar cheese.

Butter a 2-quart baking dish and pour a little of the sauce over the bottom. Add a layer of macaroni, more sauce, and so on, but end with a layer of sauce. Sprinkle with parmesan cheese and dot with remaining butter.

Bake until bubbling and golden-brown, about 25 minutes.