Given to me by

:

Tom Chilton

6

Tablespoons

Butter

6

Tablespoons

Flour

1/2

teaspoon

Cayenne Pepper

1

teaspoon

Salt

1/2 

teaspoon

Pepper

3 3/4 

Cups

Milk- heated

1

Pound

Cheddar Cheese

1 

Pound

Macaroni - Cooked

1/2

Cup

Milk

1/2

Cup

Bread Crumbs - Fresh

2

Tablespoons

Butter

Preheat oven to 350 degrees F. Melt 6 tablespoons butter in a heavy saucepan over low heat. Add flour and cook, stirring constantly till light brown, about 4 minutes. Stir in cayenne and season to taste with salt and pepper. Whisk in hot milk, 1/4 cup at a time, and cook, whisking constantly, until sauce thickens.

Reduce heat to low and stir in 2 cups (half of total amount) of cheese. Cook, stirring, until cheese melts, about 2 minutes.

Combine cheese sauce and cooked macaroni in a large bowl and season with salt. Sprinkle 1/2 cup of cheese over the bottom of a buttered 8x11 inch baking dish. Put one third of the pasta in the dish, top with 1/2 cup (1/8 of total amount) of cheese and continue, ending in cheese and making 3 layers in all.

Pour milk over assembled macaroni and cheese. Melt remaining 2 tablespoons of butter in a skillet. Add bread crumbs and stir to coat well with melted butter, then sprinkle over macaroni and cheese. Bake until crust is golden, about 30 minutes. Allow to rest for 10 to 15 minutes before serving.