From “Back to the Table: The Reunion of Food and Family,” by Art Smith. Makes 6-8 servings.
Ingredients
1 pound penne or elbow macaroni
4 tablespoons ( 1/2 stick) unsalted butter
1/3 cup all-purpose flour
4 cups milk, warmed
2 cups grated extra sharp cheddar cheese
2 cups finely chopped American cheese
Salt and fresh ground black pepper
Hot pepper sauce
1/4 cup freshly grated parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil over high heat. Add macaroni and cook until al dente. Drain well.
Position a rack in center of oven and preheat oven to 350. Butter a deep 4-quart casserole.
Melt butter in a medium saucepan over medium heat. Whisk in the flour. Gradually whisk in milk. Bring to a simmer, stirring constantly, until sauce thickens. Reduce heat to low and simmer 5 minutes.
Remove from heat and stir in 1 cup of the cheddar cheese. Season to taste with salt, pepper and hot sauce.
Combine remaining cheddar and American cheeses. Spread one-third of the macaroni over bottom of casserole. Top with half of the shredded cheese and a third of the sauce. Finish with remaining macaroni and sauce. Sprinkle parmesan cheese over the top. Bake until bubbly and golden brown around the edges, about 30 minutes.
