Grown Up Mac and Cheese

We all have a favorite comfort food.  Mine has always been macaroni and cheese. Homemade--not the stuff in the box.  While my mom made really great mac and cheese, I have always searched for new recipes.  Years ago I came across a recipe in SAVEUR, a great foodie magazine.  It is rich, creamy, decadent and can be called grown up because there is a bit of cayenne pepper to turn up the flavor.  It's not difficult to make, but be sure to allow yourself about 30 minutes of prep time plus another 30 minutes of baking.  This recipe is a splurge, not calorie friendly, but isn't that why we exercise?  I promise you will love it.

8 tbsp. (one stick) unsalted butter
6 tbsp. flour
1/2 tsp. cayenne (red) pepper
Salt and freshly ground white pepper
3 3/4 cups hot milk
4 cups grated sharp cheddar, divided (freshly grated tastes best)
1 lb. ditalini (short macaroni), cooked
1/2 cup heavy cream
1/2 cup fresh bread crumbs

1.  Preheat oven to 350 degrees.  Melt 6 tbsp. butter in a medium stainless-steel saucepan  over low heat.  Add flour and cook, stirring constantly, for about 4 minutes.  (It is essential for the flour to foam while it cooks or the sauce will taste like raw flour).  Stir in the cayenne pepper and season to taste with salt and white pepper.  Whisk in hot milk, 1/2 cup at a time, and cook, stirring until the sauce thickens.  Reduce heat to low and stir in 2 cups of cheese.  Cook and stir until cheese melts, about 2 minutes.

2.  Combine pasta and sauce in a large bowl.  Sprinkle 1/2 cup of cheese over the bottom of a buttered 8" x 11" baking dish.  Place one-third of the pasta in the dish, top with 1/2 cup of cheese, then repeat, layering pasta and cheese, ending with the cheese, making three layers in all.  Pour cream over assembled macaroni and cheese.

3.  Melt remaining 2 tbsp. of butter in a skillet.  Add bread crumbs, coat with melted butter, and sprinkle over the macaroni and cheese.  Bake until crust is golden, about 30 minutes.  Allow to rest for 15 minutes before serving.