| 3 T. butter |
| 12 oz. extra-sharp cheddar cheese, coarsely grated |
| 12 oz. American or cheddar cheese, coarsely grated |
| 1 lb. elbow pasta, cooked |
| 1/8 t. cayenne |
| 2/3 c. whole milk |
Heat oven to 375°. Use 1 T. butter to thickly grease a 9x13" baking dish. Combine grated cheeses and set aside two heaping cups for topping.
In a large bowl, toss together the pasta, cheeses, and cayenne, 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, for 45 minutes. Raise heat to 400° and bake 15-20 minutes more, until crusty on top and bottom.
Serves 8-12.