Crusty Macaroni and Cheese

I made this for lunch today. The noodles got so hard that I hurt my tooth on one. Seriously, like it shot pain up to my brain. It was also extremely oily. I would not use cheddar.

Crusty Macaroni and Cheese
Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter -- divided
12 ounces extra-sharp Cheddar cheese -- coarsely grated
12 ounces American cheese or Cheddar cheese -- coarsely grated
1 pound elbow pasta -- boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne -- optional
Salt
2/3 cup whole milk

Heat oven to 375 degrees. Use 1 tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside 2 heaping cups for topping.

In a large bowl, toss together the pasta, cheeses, 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, 45 minutes.

Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.

Source:"Star Tribune January 11, 2006