Macaroni and Cheese
This classic side dish from Bertha’s Kitchen is made with white cheddar and topped with orange cheddar for a crunchy, golden brown crust. This recipe first appeared in our May 2011 issue, with the article Specialty of the House.
- Kosher salt, plus more to taste
- 1 lb. elbow macaroni
- 4 tbsp. unsalted butter
- 1⁄4 cup flour
- 3 cups milk
- 1 1⁄2 lb. (6 cups) grated sharp white cheddar
- Freshly ground black pepper and cayenne, to taste
- 8 oz. (2 cups) grated sharp regular cheddar
- Heat oven to 375°. Bring a large pot of salted water to a boil and add pasta; cook, stirring, until cooked halfway through, about 3-minutes. Drain pasta and set aside. Heat butter in a 2-qt. saucepan over medium-high heat. Whisk in flour and cook until smooth, about 1 minute. Add milk and cook, whisking, until sauce is thickened and coats the back of a spoon, about 10 minutes. Add white cheddar and stir until melted and smooth; season with salt, pepper, and cayenne. Stir in pasta and transfer to a 9″ x 13″ baking dish; cover top evenly with regular cheddar and bake until bubbly and top is golden brown, about 35 minutes. Let cool for 10 minutes before serving.