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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.

Yield: serves 10-12

Ingredients

  • Kosher salt, plus more to taste
  • 1 lb. elbow macaroni
  • 4 tbsp. unsalted butter
  • 14 cup flour
  • 3 cups milk
  • 1 12 lb. (6 cups) grated sharp white cheddar
  • Freshly ground black pepper and cayenne, to taste
  • 8 oz. (2 cups) grated sharp regular cheddar

Instructions

  1. 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.

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