Ingredients:

1 box (16-ounce) corkscrew or minipenne pasta

1⁄4 cup butter or margarine 1⁄4 cup all-purpose flour

4 cups milk

3⁄4 teaspoon salt

1 1⁄2 teaspoons hot sauce

1 cup shredded Gruyère cheese

1 cup shredded sharp cheddar cheese

 

Breadcrumb Topping:

1⁄3 cup butter or margarine 

1⁄2 cup dried seasoned breadcrumbs

1⁄2 teaspoon original hot sauce

 

Directions:

Prepare pasta as directed on label. Drain; set aside.

Meanwhile, melt butter in 3- quart saucepan over medium heat. Stir in flour until well blended and smooth. Whisk in milk, salt and hot sauce, gradually. Cook until thick- ened and smooth, stirring often. Add cheeses to sauce and stir until melted. Toss sauce with cooked pasta in a large bowl. Spoon mixture into ungreased 2-quart baking dish.

Preheat oven to 375°F.

Prepare bread crumb topping: Melt butter or margarine in a small skillet over medium heat. Stir in breadcrumbs and hot sauce until well blended. Spoon crumb mixture over macaroni & cheese.

Bake 20 minutes until crumbs are toasted and mixture is heated through.

 

Makes 8 servings.