MACARONI AND CHEESE FOR A CROWD
14 to 16 side-dish servings
The optional ingredients below are just the beginning. Fresh chorizo (crumbled and browned), Sautéed Onions, Roasted Garlic, blue cheese, or Mushroom Ragout would also be quite good.
Cook in a large pot of boiling salted water:
- 1 pound elbow macaroni, small shells, or tubetti
Preheat the oven to 325°F. Grease two 9-inch square baking pans. Have ready:
- 4 cups grated sharp cheese, such as Cheddar, Gruyère, or Asiago or a combination (1 pound)
- 1½ cups dry bread crumbs
Mix together half of the cheese and 1 cup of the crumbs in a bowl with:
- 4 tablespoons (½ stick) butter, melted
Set the bread crumb mixture aside. Drain the pasta, return it to the pasta cooking pot, and mix with:
- 7 large eggs, beaten
- 1¾ cups milk
- (½ cup chopped olives)
- (½ cup chopped ham)
- (⅓ cup chopped jarred roasted red bell peppers or pimientos)
- (¼ cup finely chopped seeded jalapeños)
- (½ cup chopped green onion)
- 1 teaspoon salt
- ½ teaspoon black pepper, or to taste
Stir in the remaining cheese and bread crumbs. Divide the mixture between the prepared baking pans. Cover with the reserved bread crumb mixture. Bake until golden brown, about 25 minutes.