I love a creamy and a crusty macaroni and cheese. Someone gave me a recipe for a crusty mac and cheese I made yesterday from tne NY times, it was very good. What was different about this was that I had to boil the elbows, drain and rinse in cold water. The only time I’ve rinsed the elbows in cold water was to make a macaroni salad. Here is the recipe, very very good if you like it crusty on top and bottom:

Crusty Mac and Cheese:

3 tbs butter
12 oz extra sharp cheddar coarsley grated
12 oz american cheese or cheddar coarsely grated
16oz box elbow macaroni boiled in salted water till tender, drained and rinsed in cold water
1/8 tsp cayenne
salt
2/3 cup whole milk.

Oven 375. Grease a 9×13 pan with 1 tbs butter. Combine cheeses (this should be 3 cups of cheese), set aside 2 cups for topping.

In a large bowl, mix together pasta, 1 cup cheese mix, cayenne, salt to taste. Place in pan, pour milk over surface. Top with the remaining 2 cups of cheese, dot with remaining butter, bake uncovered 45 min. Raise heat to 400F and bake 15-20 min more until crusty on top and bottom.