Carefully remove and discard the aluminum foil. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes. Spread the remaining macaroni mixture on top in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.Īdd half the macaroni mixture to a 9- by 13-inch baking dish in an even layer. Transfer to a colander, and rinse under cold water to stop cooking. Add macaroni, and cook according to package directions until a little under al dente, about 4 minutes. Bring a large pot of generously salted water to a boil. If you can't find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.Ĥ cups shredded extra-sharp Cheddar (about 16 ounces)ġ/2 cup unsalted butter (1 stick), meltedĢ cups shredded Colby Jack (about 8 ounces) Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. It's adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. There is macaroni and cheese, and then there is special-occasion macaroni and cheese like this one.
Thanksgiving macaroni and cheese free#
Feel free to play with the cheeses, and use vegan versions if you prefer. It's extraordinarily cheesy, with a careful ratio of extra-sharp Cheddar (for big flavor) and a layer of Colby Jack (for gooey meltiness).
If you're looking for a macaroni and cheese to make for Thanksgiving, it deserves to be special, and Millie Peartree's family recipe fits the bill.
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