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.
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.
Yield: serves 10-12
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.