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1
Coarsely grate the cheeses and mix together.
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2
Set aside.
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3
Cook the macaroni according to the package directions.
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4
Drain and set aside.
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5
Meanwhile, in another pan, make a bechamel by melting the butter and adding the flour, then cooking over medium heat for a couple of minutes.
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6
Slowly stir or whisk in the milk and the Tabasco, and heat over medium heat till thickened.
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7
Trust me on the Tabascoit adds flavor, not heat.
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8
Mix the macaroni and the bechamel.
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9
Take out an ovenproof dish large enough to hold the macaroni and the cheese.
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10
Choose a wide, flat dish if you want lots of chewy topping; choose a smaller, deeper dish if you want more gooey guts.
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11
You know your guests and kitchen supplies better than I do.
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12
Layer in half the macaroni/bechamel mixture, top with half the cheese, layer on the other half of the macaroni/bechamel, and finish with the cheese.
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13
Sprinkle the top evenly with the Paprika, if using.
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14
Itll make the top turn a luscious rusty golden brown.
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15
Bake at 375 for about an hour.
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16
If the top is getting too brown for your liking, cover it with foil.
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17
This dish is forgiving and will happily bake at a higher or lower temp for proportionately shorter or longer time.
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18
You can make this dish and stash it in the fridge a day ahead, maybe longerI havent tried.
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19
Allow allow a few extra minutes in the oven.
