Macaroni and Cheese Instructions

Cooking the Noodles:

• You can prepare the macaroni noodles a few days in advance. Simply store them in a ziplock bag in the fridge until ready to use.
• Bring 5 quarts of water to a boil in an 8-10 quart stockpot. Add 1/8 cup of kosher salt.
• Add the noodles and stir until the water returns to a boil.
• Cook the noodles for 1 minute less than the package instructions for an al dente texture—this is typically about 3 minutes less than the full cooking time.
• Drain the noodles and rinse with cold water to stop the cooking process. This prevents the noodles from becoming too soft and ensures the right texture for your macaroni and cheese.

Making the Cheese Sauce:

• In a 3-4 quart pot, melt the butter over medium-low heat. Once melted, add the flour and stir continuously for 5 minutes, until the flour is fully incorporated. Be careful not to let the roux burn.
• Turn off the heat and slowly whisk in the half-and-half, making sure there are no lumps. Turn the heat back up to medium-high, whisking until the sauce thickens. This is your basic bechamel sauce.
• Reduce the heat to low, and add the Worcestershire sauce, mustard, and cheeses. Stir until the cheese is fully melted and smooth. Simmer for about 5 minutes, then remove from heat.

Combining the Noodles and Sauce:

• When the cheese sauce cools down, combine it with the cooled cooked noodles in a large bowl.
• In a separate bowl, whisk the eggs. Gently fold them into the macaroni and cheese mixture until evenly combined.
• Optional: If you'd prefer to skip the eggs, reduce the half-and-half by 1 cup to maintain the right consistency.
• Preparing Ahead for Thanksgiving:
• If you’re preparing this dish a few days ahead, butter a casserole dish or cast iron pan. Once the macaroni and cheese has cooled to room temperature, transfer it to the dish. Cover and refrigerate until you’re ready to bake.

Reheating:

• Preheat your oven to 350°F.
• When ready to serve, place the covered casserole dish in the oven and bake for 20 minutes.
• Remove the cover and bake for an additional 10 minutes, or until the top is golden and bubbly.

For a Brown Crust:

• For an extra crispy, browned crust, spread an even layer of sharp cheddar cheese on top of the dish before placing it under the broiler for 3-5 minutes. Be sure to check it regularly, as the cheese can burn quickly if left unattended.
• Tip: I like to use CorningWare casserole dishes or cast iron pans for baking.