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Thanksgiving Mac and Cheese

Print Recipe
Prep Time 25 minutes
Total Time 25 minutes
Ingredients Equipment Method

Ingredients
  

  • 1 lb (450g) elbow macaroni
  • 1/4 cup (55g) butter, melted
  • 4 cups (450g) sharp cheddar, grated
  • 2 cups (225g) additional cheese, colby jack, gouda, or gruyere, grated
  • 3 large eggs
  • 1 can (12 oz / 354ml) evaporated milk
  • 1 cup (240ml) whole milk or half-and-half
  • 1 teaspoon fine salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon mustard powder
  • Pinch of cayenne, pinch of nutmeg

Equipment

  • 9x13 baking dish
  • Large pot
  • Medium saucepan
  • Whisk
  • Colander

Method
 

Step 1
  1. Pasta. Boil in well-salted water to 2 minutes under the package time. Drain and, while hot, toss with the melted butter and 1 cup of the cheddar so it melts into the pasta.
Step 2
  1. Layer. Butter a 9x13 dish. Add half the pasta, then a third of the remaining cheese, then the rest of the pasta, then another third of the cheese, mixing the cheddar and the other cheese as you go. Save the last third for the top.
Step 3
  1. Custard. Whisk the eggs, evaporated milk, milk, salt, pepper, mustard powder, cayenne and nutmeg until smooth.
Step 4
  1. Pour and settle. Pour the custard evenly over the dish and tilt the pan so it works down through the pasta. Scatter the reserved cheese on top.
Step 5
  1. Bake. 350°F (175°C) for 35 to 45 minutes, until the top is golden and the center is set with only a slight jiggle. Rest 10 minutes before cutting.