Miss Mary's Great American Gourmet Mac and Cheese

No words can describe this masterpiece melding of cheeses and noodles. Miss Mary Otto introduced us to this fantabulous recipe at a Halloween party years ago and it has been made over...and over...and over again in our house since then. In fact, my sister-in-law Jessica has been requesting this for about a year now (post in your honor Jess)! I really have a difficult time calling it macaroni and cheese but I suppose it really is but I promise you...this recipe delivers and you won't make it just one time! I want to go make it right now, it's that good!

The Great American Macaroni & Cheese
(via Mary Otto Pasta & Co. By Request, 1991, Marcella Rosene)

1 pound sharp cheddar cheese, grated
1 pound mozzarella cheese, grated
3 cups milk (whole, 2%, or 1%, I think I even used half & half once)
7 tablespoons unsalted butter
½ cup flour
½ cup freshly grated parmesan cheese
¼ cup freshly grated romano cheese
2 teaspoons Tabasco or Jardine’s brand Texas Champagne
1/3 teaspoon white pepper
1 1/8 pounds fresh rigatoni (Note from MO – I use a full pound of Barilla brand dried rigatoni. Note from me- Me too.)*
¾ teaspoon chili powder or hot paprika, to top
¾ cup milk (whole, 2%, or 1%) (don't miss this part like I did the first time!)

Combine grated cheddar and mozzarella and set aside.

In a small saucepan, heat milk until near boiling. Turn off heat.

Melt butter in a heavy pan large enough to hold the pasta after it is cooked. (It will take at least a 14-inch sauté pan or a large casserole that can take direct heat. When foam from butter recedes, remove from heat, add flour, and mix well. Return to medium-low heat, and, stirring occasionally, simmer for 2 - 3 minutes to cook, but not brown, the flour. Gradually stir in hot milk. Raise heat to medium-high and continue stirring until mixture is smooth and thick – about 5 minutes. Add parmesan and romano cheeses. Whisk until smooth. Add Tabasco and white pepper and blend.

Cook rigatoni in boiling salted water about 4 minutes. (It will be underdone, but will finish cooking later.) Thoroughly drain rigatoni and fold it into the béchamel.

If cooking immediately, preheat oven to 375 degrees.

Layer one-half of the rigatoni mixture into a 9-inch by 13-inch pan. Top with one-half of the cheese mixture. Repeat layers. Top with chili powder, sprinkled evenly over top.

If not baking immediately, cover tightly with plastic wrap and refrigerate or freeze. When ready to bake, drizzle the ¾ cup milk over the dish. Bake for approximately 1 hour. If frozen, add at least 20 minutes to baking time. The dish should be rusty brown on top. Should it appear to be browning too fast, cover with foil for part of cooking time. Be sure to check for doneness in the very center of the dish.

Serves 8 - 10

*(Do not substitute a smooth tube or elbow macaroni – you won’t get the same results.)