Macaroni and Cheese

Name: Macaroni and Cheese
Total time: PT0D0H0M
Yield: serves 10-12
Ingredients: 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

Serves
serves 10-12

TODD COLEMAN

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.

Ingredients

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

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Instructions

Step 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.