I had read a recipe in the NY Times for a Crusty Macaroni and Cheese. I was having some company, and I decided to give it a try. It’s very simple to make as you don’t make a white sauce or a roux.
The consensus was that it was very good, but not quite as creamy as my regular recipe. But I liked it a lot, and I’ll definitely make it again.
Adapted from the New York Times Jan. 4, 2006
(The quantities are slightly changed from original recipe)
Recipe: Crusty Macaroni and Cheese
3 tablespoons butter (I used unsalted)
12 ounces extra-sharp cheddar cheese, coarsely grated (I used an extra 3 oz. for the top)
16 ounces American cheese coarsely grated (mine was just sliced thin from the deli, and then broken into smallish pieces)
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional) (I used 1 teaspoon black pepper instead)
Salt (I used 2 light teaspoons of kosher salt)
2/3 cup whole milk
1. Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside three heaping cups for topping.
2. In a large bowl, toss together the cooked pasta, cheeses, pepper, and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
Yield: 8 to 12 servings.