Macaroni and Cheese (Charleston)

This classic side dish from Bertha's Kitchen is made with white cheddar and topped with orange cheddar for a crunchy, golden brown crust.

kosher salt
1 lb elbow macaroni
4 Tbsp. unsalted butter
¼ cup all-purpose flour, unbleached
3 cups milk
1½ lb sharp white cheddar, grated (6 cups)
black pepper, freshly cracked
ground cayenne or red pepper flakes
8 oz sharp regular cheddar, grated (2 cups)

Heat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Bring a large pot of salted water to a boil and add pasta; cook, stirring, until cooked halfway through, about 3-minutes.

Drain pasta and set aside. Heat butter in a 2 qt saucepan over medium-high heat. Whisk in flour and cook until smooth, about 1 minute. Add milk and cook, whisking, until sauce is thickened and coats the back of a spoon, about 10 minutes. Add white cheddar and stir until melted and smooth; season with salt, pepper, and cayenne.

Stir in pasta and transfer to a 9x13" baking dish; cover top evenly with regular cheddar and bake until bubbly and top is golden brown, about 35 minutes. Let cool for 10 minutes before serving.

Makes 10-12 servings.