Rungaitis Macaroni and Cheese

 The original recipe is from an unknown cookbook.

• 1 pound penne
• 4 cups milk
• 4 tablespoons (1/2 stick) butter
• 6 tablespoons all-purpose flour
• 1 teaspoon paprika
• Salt and freshly ground pepper, to taste
• 12 ounces Gruyere cheese, grated (4 cups)
• Optional: 1/2 cup Parmesan
• Bring a large pot of water to a boil. Add the penne and cook at a roiling boil until just tender. Drain, rinse under cold water, drain again and set aside in a large bowl.
• Preheat oven to 350*F.
• Bring the milk just to a boil in a heavy saucepan and set aside.
• Meanwhile, melt the butter in another heavy saucepan. Add the flour, and whisk over low heat for 5 minutes. Do not brown. Remove from the heat.
• Add the hot milk to the flour mixture, and mix well. Add 1/2 tsp of the paprika, season with salt and pepper, and return the pan to the heat. 
• Cook over medium heat, whisking constantly, until the mixture thickens, 5 minutes.
• Add to the penne and toss well to coat the penne completely
• Butter a 13 x 9 x 2-inch flameproof baking dish, and fill it evenly with the penne and sauce.
• Distribute the grated cheese evenly over the penne, and sprinkle with black pepper and additional paprika.
• Place the dish on a baking sheet, and bake until hot, 20 to 25 minutes.
• (Optional: add some parmesan to the top before this step) Place the dish under the broiler, 4 inches from the heat, until the top is slightly golden and bubbling, 3 to 4 minutes. Serve immediately.

Note: Other good melting cheese may be substituted or blended to total 12 ounces. Cheddar, Mozzarella, Jarslberg, or even goat cheeses are excellent options.