from Macaroni & Cheese, by Joan Schwartz.
Butter for the ramekins
1 cup penne
1 cup half-and-half
1 cup (1/4 lb) grated Cheddar cheese
Dash of Tabasco
Freshly ground pepper
2 tablespoons grated Parmigiano-Reggiano cheese
Preheat the oven to 350F. Butter two 1-cup ovenproof ramekins or small baking dishes. Bring a medium pot of salted water to a boil over high heat and cook the pasta until al dente, 10-12 minutes. Drain. In a medium bowl, combine the half-and-half, Cheddar, and penne and season to taste with Tabasco, salt, and pepper. Pour into the prepared ramekins and sprinkle with the Parmigiano-Reggiano. Bake on the middle shelf until set, 15-20 minutes. Let rest for 5 minutes before serving.
Makes 2 servings.