This is my classic macaroni and cheese with just a bit of a bite from the horseradish to offset the richness,” says chef David Burke in his “New American Classics. “It is, as it has always been, easy to put together. My mom used to do it early in the morning and then throw the casserole in the oven just as we began asking, ‘When’s dinner?’ I can still remember the browning cheesy smell that would fill the house.”
Baked Horseradish-Cheddar Macaroni and Cheese
3 tablespoons melted unsalted butter, divided use
1/2 pound dried elbow macaroni
1 cup milk
2 large eggs, beaten
1/4 teaspoon freshly grated nutmeg
Coarse salt, to taste
Freshly ground pepper, to taste
1 pound horseradish cheddar cheese, grated, divided use
Preheat the oven to 350 degrees.
Using 2 tablespoons of the melted butter, lightly coat a 6-quart casserole. Set aside.
Cook the macaroni according to the package directions. Drain it well and pour into a mixing bowl. Add the remaining butter and toss to coat.
Mix the milk, eggs and nutmeg with salt and pepper in a medium mixing bowl. Add half of the cheese and stir to combine.
Spoon half of the buttered macaroni into the prepared casserole. Pour one half of the milk mixture over the macaroni and toss to combine. Sprinkle half of the remaining cheese over the macaroni. Combine the remaining cheese with the remaining milk mixture. When well combined, pour it into the casserole. Sprinkle the remaining cheese on top. Place in the oven and bake for about 35 minutes or until the top is crusty and golden brown and the edges are bubbling. Remove it from the oven and serve family style.
Makes 6 servings.
From “David Burke’s New American Classics” by David Burke