Pasta+Cheese, Another Variety

So I realize my last post was about alfredo. This will be the Amer'kin version: Mac and Cheese.

I made this a few weeks ago with leftover cheese from our "Wine and (Grilled) Cheese" party.

Mac 'n Cheese with a Kick!
Ingredients:
2 tablespoons butter
2 tablespoons flour (whole wheat is fine)
1 1/2 cup skim milk (or whole, or - heaven forbid - cream, if that is how you roll).
1 1/2 cups cheese (I used white and yellow cheddar and some gouda)
4 cups cooked rotini (or whatever chunky pasta you like - whole wheat is good)
1 standard piece of bread worth of bread crumbs, toasted
cayenne pepper, salt and black pepper to taste

Steps:
1.) Make a roux by melting the butter and whisking in the flour. Keep the heat on low. You want the roux to brown but not burn - this deepens the flavor of the sauce and helps it thicken.

2.) Whisk in the milk and heat through.

3.) Whisk in cheese a little at a time (reserving 1/2 cup) until melted.

4.) Simmer sauce until it thickly coats the back of a spoon.

5.) Season sauce with salt, pepper, and a little cayenne pepper. Season bread crumbs with the same.6.) Pour pasta into baking dish (I think mine was about 2 quarts round). Add sauce and stir. Stir in reserved cheese and top with bread crumbs.

7.) Bake at 350ish until the top is brown and sides are getting crunchy!

Possible additions: This would be good with chicken or veggies mixed in so be creative.