Mac and Cheese Casserole

Southern-style macaroni and cheese.

Preheat oven and pasta water; butter casserole dish.

  • Water
  • Salt
  • Butter

Preheat oven to 350º convection roast. Set a large pot of water to boil. Add a generous amount of salt (about 1 g for each 100 g of water). Butter a 9"x13" casserole dish.

Make cheese sauce.

  • Cheddar, 680 g Cut into small cubes.
  • Parmesan, 30 g Grated.
  • Sodium citrate, 25 g
  • Egg yolks, 4
  • Frank’s Red Hot, 5 g
  • Salt, 1 g
  • Milk, 710 g

Add ingredients to blender in order listed. Blend, slowly increasing speed, until thoroughly combined.

Make cracker crumb topping.

  • Ritz crackers, 125 g Crushed into medium crumbs.
  • Parmesan, 50 g Grated.
  • Butter, 25 g Microplaned.

Combine ingredients in small bowl. Stir until combined.

Cook pasta; combine with sauce.

  • Cavatappi, 454 g

Boil pasta until barely al dente, then drain and return to pot.

Pour cheese mixture into pot with hot pasta and stir until combined.

Assemble and bake.

Pour macaroni mixture into baking dish. Top with cracker crumb mixture.

Bake for 30 minutes. Let cool for 15 minutes before serving.