Best Mac and Cheese
, Serves 8 to 10
A baked macaroni and cheese: egg-and-milk custard binds the pasta, layered with Colby Jack and broiled with a cheddar crust.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepBring a large pot of generously salted water to a boil | ||||||
| Kosher salt, for the pasta water | Boil macaroni ~4 min, rinse cold | Stir in macaroni, cheese, butter, seasoning | Layer macaroni & Colby Jack in dish | Cover with foil, bake 350°F / 175°C, 30 min | Top with cheeses, broil 3-5 min | Rest 10-15 min until set, serve warm |
| 450 g elbow macaroni | ||||||
| 480 ml whole milk | Whisk milk & eggs | |||||
| 2 large eggs | ||||||
| 225 g shredded extra-sharp Cheddar (for the mixture) | ||||||
| 115 g unsalted butter (1 stick), melted | ||||||
| 1 1/2 teaspoons kosher salt (for the mixture) | ||||||
| 1/2 teaspoon black pepper | ||||||
| 170 g shredded Colby Jack (for the layer) | ||||||
| 225 g shredded extra-sharp Cheddar (for the topping) | ||||||
| 57 g shredded Colby Jack (for the topping) | ||||||
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