Ingredients
4 T Unsalted butter
1/4 C All-purpose flour
3 1/2 C milk
1 T Tomato paste
2 C Sharp chedder cheese, shredded
Salt and pepper to taste
Pinch of cayenne pepper
4 oz Crustless country style bread
2 T unsalted butter, melted
1 lb Rigatoni, cooked until al dente, drained
Preparation
Preheat oven to 375F. Butter large rectangular baking dish.
In saucepan over medium heat, melt 4 T butter. Add flour; cook, stirring frequently, about 3 minutes. Whisk in milk; cook, stirring frequently, until thickened, about 5 minutes. Whisk in tomatoe paste. Add 1 1/2 C of each cheese; stir until melted. Season with salt, pepper, and cayenne.
Tear bread into crumbs. In small bowl, stir together bread crumbs, 2 T melted butter and salt.
In large bowl, combine pasta and cheese sauce. Pour into prepared baking dish. Top with remaining cheeses and buttered bread crumbs. Bake until cheeses are golden and bubbly, about 40 minutes. If top becomes dark, cover with foil. Let stand 10 minutes before serving.
