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Classic Macaroni and Cheese


1 pound pipette pasta
4 tablespoons butter
4 tablespoons flour
2 cups milk
dash pepper
1 teaspoon Sriracha hot sauce
1/2 cup half and half
2 cups mild shredded cheddar cheese
1 cup extra sharp shredded cheddar cheese

  1. Cook and drain the pasta. Melt the butter in a saucepan over low heat. Add the flour, and stir for about 3 minutes.
  2. Meanwhile, heat the milk. Add the warm milk gradually to the flour mixture, stirring constantly. Turn up the heat and cook, stirring, until the sauce is just at the boiling point. Turn down the heat and let it simmer for a few minutes. Add the pepper and Sriracha hot sauce. Stir in the half and half and simmer a little longer until the flavors are blended.
  3. Mix three-quarters of the shredded cheese into the simmering sauce. Stir. As soon as it melts, combine it with the drained macaroni and pour it into a baking dish.
  4. Mix remaining cheese with bread crumbs. Sprinkle the top with the remaining cheese and breadcrumbs and bake for 25-30 minutes in a 350 degree oven.



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