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1
Preheat the oven to 350F.
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2
Bring a large pot of salted water to a boil for the pasta.
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3
While the water is heating, grate the cheese with a rotary grater and set it aside.
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4
Add the pasta to the boiling water and cook until it is barely tender, about 7 minutes.
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5
Drain, rinse under cold water, and drain again.
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6
Melt 4 Tablespoons of the butter in a non-reactive medium size saucepan over medium heat.
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7
When it is bubbly, whisk in the flour and cook for a few seconds, just until it is combined.
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8
Whisk thoroughly so you gather all the flour into the butter.
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9
Slowly add the milk, whisking constantly so the flour paste absorbs the milk without creating lumps.
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10
When about half the milk has been added, you can add the rest at a faster rate, but continue to whisk constantly.
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11
Bring the mixture to a boil, whisking constantly but not frantically.
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12
When it reaches the boil, reduce the heat to low and simmer, still whisking occasionally, until the sauce is cooked through, 3 to 4 minutes.
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13
Remove the pan from the heat and add the grated cheese; whisk vigorously until the cheese has melted.
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14
Then whisk in the heavy cream, and season to taste with salt and cayenne.
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15
In a large mixing bowl, combine the sauce with the drained macaroni.
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16
Transfer the mixture to a 13x9 inch baking dish, spreading it out evenly.
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17
Sprinkle the bread crumbs on top, and dot with the remaining 4 Tablespoons butter.
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18
Bake until it is hot and bubbly, about 30 minutes.
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19
Let it stand for 5 minutes before serving.
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20
VARIATIONS:
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21
Ham, Macaroni, and Cheese: Fold in 1/4 pound diced smoked ham, or 2 ounces finely chopped prosciutto, when you combine the macaroni with the cheese sauce in step 5.
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22
Sun-Dried Tomato Macaroni and Cheese: Fold in 1/4 cup finely chopped sun dried tomatoes when you combine the macaroni with the cheese sauce in step 5.
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23
Vegetable Macaroni and Cheese: Fold in 1 cup diced cooked vegetables, such as carrots, when you combine the macaroni with the cheese sauce in step 5.
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24
Macaroni and Multi-cheeses: Instead of the plain Cheddar, use a combination of cheeses; Cheddar and Parmesan; Asiago, Cheddar, and smoked mozzarella; Cheddar, Fontina, chevre, and Parmesan; or another outrageously rich mixture.
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25
Note: This tends to dry out when reheated the following day, so it is best to reheat it, covered, in a microwave.
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26
Monday to Friday Pasta.
