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Thanksgiving: Macaroni and Cheese

Source of Recipe

From "Thanksgiving: How to Cook it Well" by Sam Sifton


Recipe Introduction

"Again with the South! One of the great upsides of cooking Thanksgiving for family and friends is that the latter group will always challenge the cultural primacy of the former. You need not listen, but occasionally you ought to—especially if you grew up without macaroni and cheese on your Thanksgiving table. This one, simple and cheesy, with a good helping of crust and no white sauce to gum it up, calls for a mixture of extra-sharp Cheddar and Swiss. You might swap out the Swiss for sharp Cheddar or smoked Gouda."

List of Ingredients

â—¦ 2 tablespoons unsalted butter
â—¦ 12 ounces extra-sharp Cheddar cheese, coarsely grated
â—¦ 12 ounces Swiss cheese, coarsely grated
â—¦ 1 pound elbow pasta, boiled until just cooked, drained, and rinsed under cold water
â—¦ 1 pinch cayenne pepper or red pepper flakes (optional)
â—¦ Kosher salt
â—¦ â…” cup whole milk


Recipe

Heat oven to 375 degrees.
Use butter to grease, heavily, a medium-sized baking dish. Combine cheeses and set aside at least two handfuls for topping.

In a large bowl, toss together pasta, cheese, cayenne or red pepper flakes (if using), and salt to taste. Place in pan and pour milk over the surface. Sprinkle reserved cheese on top and bake, uncovered, for 45 minutes, until bubbly.

If desired, transfer to top rack of oven for final 10 to 15 minutes to brown the top.