Crusty Macaroni & Cheese

I got this from the Minneapolis Star-Tribune years ago. When I made it about six months ago, I went to my favorite grocery store and was told by the girl at the deli, that "they don't make American Cheese in bulk. I know, I've worked here for years." I told her I'd made this dish four or five times, so I know it exists. She was stubborn. "Nope." So I went down the street and got it. Bitch.

CRUSTY MACARONI AND CHEESE
serves 8 to 12

• 3 tbsp butter, divided
• 12 oz. extra sharp cheddar, coarsely grated
• 12 oz. American Cheese (I use white just for the color)
• 1 lb elbow pasta, boiled in salt water until just tender, drained and rinsed under cold water (I've never salted it, for what it's worth)
• 1/8 tsp cayenne, optional (I've made it both ways, and the pepper makes a big difference in just adding flavor to it, not making it hot)
• salt
• 2/3 cup whole milk

Heat oven to 375. Use 1 tbsp butter to thickly grease a 9x13-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 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.

Obviously, if you have heart issues, this isn't for you.