Made this one the other day, it was great.
Crusty Macaroni and Cheese
Adapted from New York Times
Time: 1 hour 15 minutes
4 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1 teaspoon hot sauce (I prefer Marie Sharp's habanero)
1/2 teaspoon cayenne
Salt and pepper to taste
2/3 half and half (if not available whole milk will substitute)
Truffle oil (Optional)
1. Heat oven to 375 degrees. 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.
2. In a large bowl, toss together the pasta, cheeses, cayenne, hot sauce, salt and pepper to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
If using truffle oil lightly drizzle just before service. Be judicious, a little truffle oil goes a long way.
Yield: 8 to 12 servings.
