Ingredients:
3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or 12 ounces cheddar cheese, coarsely grated
1 lb elbow macaroni, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
salt
2/3 cup whole milk
Directions:
Heat oven to 375 degrees Fahrenheit.
Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish.
Combine grated cheeses and set aside two heaping cups for topping.
In a large bowl, toss together the cooked pasta, cheeses, cayenne (if using) and salt to taste. Place mixture in prepared pan and evenly pour milk over surface.
Sprinkle reserved cheese on top; dot with remaining butter.
Bake, uncovered, for 45 minutes.
Raise heat to 400 degrees Fahrenheit and bake 15 to 20 minutes more, until crusty on top and bottom.
Servings: 8-12
Time preparation: 10 min.
Time total: 70 min.