Recipe: Crusty Macaroni and Cheese

CRUSTY MACARONI AND CHEESE

3 tablespoons butter, divided use
12 ounces extra-sharp Cheddar cheese, coarsely grated
12 ounces American cheese OR Cheddar cheese, coarsely grated
1 pound uncooked elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
Salt
2/3 cup whole milk

Preheat oven to 375 degrees F. Use 1 tablespoon butter to thickly grease a 9x13-inch baking dish.

Combine grated cheeses and set aside 2 heaping cups for topping.

In a large bowl, toss together pasta, remaining cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining 2 tablespoons butter.

Bake, uncovered, in a preheated 375-degree oven 45 minutes.

Increase oven temperature to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.

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