3 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
⅛ teaspoon cayenne (optional)
⅔ cup whole milk.
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 (if using) and salt 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.
459 calories; 24 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 21 grams protein; 67 milligrams cholesterol; 557 milligrams sodium