1/2 tsp cayenne
3 3/4 cup hot milk
1lb Elbow macaroni, cooked
1/2 cup fresh breadcrumbs
6 tbsp. flour
salt
freshly ground white pepper
4 cups grated chedder cheese
1/2 cup heavy cream
1) Preheat oven to 350 degrees. Melt 6 tbsp butter in heavy saucepan over low heat. Add flour and stir constantly for 4 minutes. (flour mixture must foam as it cooks or sauce will have a raw flour taste) Stir in cayenne, salt and pepper to taste. Whisk in hot milk, 1/4 cup at a time and whisk constantly until sauce thickens. Reduce heat to low and stir in 2 cups of cheese. Cook and stir until cheese melts about 2 minutes.
2)Combine cheese sauce and cooked macaroni in large bowl. Salt to taste.Sprinkle 1/2 cup cheese over bottom of buttered 8"x11" baking dish. Create 3 layers of pasta mixture and grated cheese-starting with pasta, ending with cheese on top.
3)Pour cream over macaroni and cheese. Melt remaining 2 tbsp butter in skillet. Add breadcrumbs and stir to coat. Sprinkle over macaroni and cheese. Bake until crust is golden, about 30 minutes. Let stand for 15 minutes before serving.
Serves 8
