Macaroni and Cheese

This is my favorite way to make an old classic. I often substitute tubetti for the elbow macaroni.

Ingredients

• 5 T unsalted butter
• 4 T all-purpose flour
• 2 1/2 c milk
• 1 lb large elbow macaroni
• 2 c Parmigiano-Reggiano, grated
• 2 c Gruyère, grated
• 2 T bread crumbs
• 1 t smoked paprika
• 1/2 t ground white pepper
• 1/4 t salt flakes

Directions

1. Preheat oven to 400F.
2. Cook macaroni about 2 minutes less than package directions. Drain and pour into a large lasagne pan.
3. Combine cheeses thoroughly.
4. Combine paprika, pepper and salt, then combine 1/4 t of the spice mixture with the bread crumbs.
5. Scald milk by bringing it almost to a boil in a saucepan.
6. Melt butter in a large saucepan.
7. Add flour little by little, stirring constantly.
8. Cook a few minutes longer, stirring constantly, until flour begins to brown.
9. Add milk little by little, stirring constantly. Add dry spices and bring to a boil.
10. Reduce heat and cook until sauce is smooth and thick, stirring constantly.
11. Add cheeses little by little, stirring constantly, until sauce is smooth.
12. Pour cheese sauce over pasta, spread seasoned bread crumbs over top.
13. Bake until cheese sauce is bubbly and top is nicely browned, about 30 minutes.