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Fun
Cooking

liceable BAKE-AND-SLICE
MACARONI AND CHEESE
ACTIVE: 30 min l TOTAL: 1½ hr l SERVES: 6

1
tablespoon unsalted butter,
plus more for the dish
The eggs in this mac and cheese make it fully Kosher salt
set like a quiche. This style is great at room 8 ounces elbow macaroni
temperature—and perfect for potlucks. 2 cups half-and-half
3 large eggs
½ teaspoon paprika
Freshly ground pepper
2 cups grated cheddar cheese
(about 6 ounces)
1 cup grated muenster cheese
(about 3 ounces)
1 cup grated provolone cheese
(about 3 ounces)
½ cup finely chopped whole-milk
mozzarella cheese (about 2 ounces)

1. Preheat the oven to 350˚. Butter a
shallow 2-quart baking dish; set aside.
Bring a large pot of salted water to a boil.
Add the pasta and cook as the label directs
for al dente. Drain and transfer to a medium
bowl; add the butter and toss until melted.
2. Whisk the half-and-half, eggs, paprika,
1 teaspoon salt and a few grinds of pepper in
a large bowl until smooth. Add the pasta,
1½ cups cheddar, the muenster, provolone
and mozzarella; toss.
3. Transfer the pasta mixture to the prepared
baking dish and sprinkle with the remaining
½ cup cheddar. Bake until bubbling around the
edges and no longer jiggly, 30 to 35 minutes.
Let cool about 30 minutes before slicing.

86 FOOD NETWORK MAGAZINE ● SEPTEMBER 2016