Macaroni and cheese

6 Tbsp butter

6 Tbsp flour

1/8 tsp. cayenne pepper

salt and freshly ground pepper

3 3/4 cups hot milk

4 cups grated cheese

1 lb. short macaroni, cooked

1/2 cup heavy cream - optional (I use whole milk and skip this step)

Additional 2 Tbsp butter for top

preheat oven to 350. melt 6 Tbsp butter in a medium saucepan over low heat. add flour and cook, stirring constantly, for about 4 minutes (flour mixture must foam as it cooks, or sauce will taste of raw flour). Stir in cayenne and season to taste with salt pepper. Whisk in hot milk, 1/2 cup at a time, and cook, stirring, until sauce thickens. Reduce heat to low and stir in 2 cups of cheese. Cook, stirring, until cheese melts, about 2 minutes.

Combine pasta and sauce in a large bowl, and season with salt. Sprinkle 1/2 cup cheese over the bottom of a buttered 8" x 11" baking dish. Place one-third of the pasta in the baking dish, top with 1/2 cup cheese, repeat, layering pasta and cheese, ending with cheese, making three layers in all.

Pour cream over assembled macaroni and cheese. Dot remaining butter over macaroni and cheese. Bake until hot, bubbly and golden, about 30 minutes. Allow to rest for 15 minutes before serving.

Serve with grilled chicken or steak and Sriracha hot sauce (below).