Comfort Macaroni and Cheese

 

1
pound elbow macaroni
1/4
cup butter
4
cups whole milk
16
slices American cheese (1 pound)
2
cups grated sharp cheddar cheese
Tabasco sauce
Salt and pepper to taste

 

 

Cook the macaroni in a large pot of boiling, salted water until tender but firm, about 5 or 6 minutes; then drain through a colander.  Do not rinse.

 

Add the macaroni back to the pot with the butter and stir until the butter melts and coats the macaroni.  Pour in the milk and bring the mixture to a boil over medium heat; cook for 2 more minutes.  Break the cheese slices into pieces; add in all the pieces at once and stir until the cheese is completely melted.  The starch from the pasta will combine with the butter, milk and cheese to form a rich, creamy sauce.

 

Stir in the grated cheddar cheese, add a dash of Tabasco and season to taste with salt and pepper.  If the cheese sauce is too thick for your liking, add extra milk, a tablespoon at a time, until it reaches the desired consistency.  Transfer to a decorative bowl and serve immediately. 

 

Serves 8.