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1
Preheat oven to 350u00b0F
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2
Butter a 13 X 9 baking dish and set aside.
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3
In large pot, melt 6 tablespoons of the butter over medium low heat and add flour.
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4
Cook, stirring constantly, for 3 - 4 minutes. (Flour must foam in order to cook the raw flour taste out. Do NOT let your flour burn.).
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5
Add cayenne pepper, salt and pepper and mix well.
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6
Raise heat to medium high and gradually add in hot milk.
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7
Bring to a hard simmer, and cook and stir constantly for 3 - 5 minutes, until mixture thickens.
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8
Remove from heat and stir in 2 cups of the shredded cheese until melted.
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9
Stir in cooked, drained macaroni.
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10
Sprinkle 3/4 cup of the remaining cheese in bottom of prepared baking dish.
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11
Add half of the cheese and pasta mixture, spreading evenly.
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12
Add 3/4 cup shredded cheese to that, and repeat with remaining pasta mixture.
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13
Top casserole with remaining cheese.
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14
Pour heavy cream (or half and half) over top of casserole.
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15
In small frying pan, melt remaining 2 tablespoons butter and add fresh bread crumbs, coating thoroughly and toasting slightly.
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16
Sprinkle evenly over top of macaroni and cheese.
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17
Bake uncovered for 30 minutes.
