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Chef Art Smith's Homecoming- Macaroni and Cheese Recipe


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     Chef Art Smith's Homecoming- Macaroni and Cheese

Category   Salads - Soups - Sidedishes
Sub Category   None

1 pound penne pasta or elbow macaroni
4 tablespoons unsalted butter (plus extra for buttering casserole)
1/3 cup all-purpose flour
4 cups milk, heated
4 cups extra-sharp cheddar cheese, shredded
salt and fresh ground black pepper to taste
hot pepper sauce
1/4 cup parmesan cheese, freshly grated

Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook until al dente. Drain well.
Position a rack in the center of the oven and preheat the oven to 350 degrees. Butter a deep 4 quart casserole. Melt the butter in a medium saucepan over medium heat. Whisk in the flour. Gradually whisk in the milk. Bring to a simmer, stirring constantly, until the sauce thickens. Reduce the heat to low and simmer 5 minutes. Remove from the heat and stir in 2 cups of the cheese. Season to taste with salt, pepper, and hot sauce.
Spread one third of the penne over the bottom of the casserole dish. Top with half of the shredded cheese and a third of the sauce. Repeat, using another third of the pasta with the remaining cheese and half the sauce. Finish with the remaining pasta and sauce. Sprinkle Parmesan cheese over the top. Bake until bubbly and golden brown over the edges, about 30 minutes.

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