Heart-Stopping Mac-n-Cheese
http://rebeccmeister.livejournal.com/153073.html

Ingredients.
-1 pound sharp cheddar cheese, shredded (because my father insists that cheese is shredded, not grated)
-1 pound mozzarella cheese, also shredded
-3 C milk
-7 tbsp unsalted butter
-1/2 C flour
-1/2 C freshly grated (shredded?) Parmesan cheese
-1/4 C freshly grated (shredded?) Romano cheese
-2 tsp Tabasco sauce or equivalent
-1/3 tsp white pepper
-1 1/8 pounds fresh rigatoni (approximately 1 pound dried)
-3/4 tsp chili powder/hot paprika
-3/4 C milk

Combine cheddar and mozzarella; set aside. In a small saucepan, heat milk until near boiling. Turn off heat. Melt butter in a heavy pan big enough to hold the pasta. When foam from butter recedes, remove from heat, add flour, and mix well. Return to medium-low heat, and, stirring occasionally, simmer for 2-3 minutes to cook, but not brown, the flour. Gradually stir in the hot milk. Raise the heat to medium-high and continue stirring until the mixture is smooth and thick (about 5 minutes). Add Parmesan and Romano. Whisk until smooth. Add Tabasco and white pepper and blend. Cook rigatoni for approximately 4 minutes in boiling water (it will be underdone). Thoroughly drain and fold it into the sauce.

Preheat the oven to 375 degrees F. Layer half of the rigatoni into a 9x13" pan. Top with half the cheese mixture. Repeat layers. Top with chili powder, sprinkled evenly over the top. When ready to bake, drizzle the 3/4 C milk over the dish. Bake for approximately 1 hour. If frozen, add at least 20 minutes. The dish should be rusty brown on top. Check for doneness in the center of the dish, and then get ready for some crazy cheesy goodness.