Mrs. Kostyra's Mac and Cheese
Macaroni and cheese is classic comfort food, and there are countless
variations on the basic recipe. Often, the differences are subtle, involving
a slightly sharper blend of cheeses or a specific brand of breadcrumbs, but
they can be more unusual. Martha has fond memories of her grandmother's
recipe, which called for unusual ingredients such as spaghetti, tomato soup,
and sour cream. In this version, Martha and her mother pay tribute to
Grandma's recipe, while calling upon a few of the more traditional additions
such as elbow macaroni and grated Swiss.
Serves 6
1 1/2 tablespoons unsalted butter, cut into small pieces, plus more for
baking dish
3 cups milk
4 tablespoons tomato paste
1 teaspoon coarse salt, plus more for water
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper, or to taste
3 cups grated white cheddar cheese
1 cup grated Swiss cheese
1 pound elbow macaroni
Sour cream, for serving
Preheat oven to 375 degrees. Butter a 2 1/2-quart casserole dish; set aside.
Warm the milk and tomato paste in a medium saucepan over medium-low heat.
Whisk in the salt, pepper, cayenne pepper, cheddar cheese, and 1/2 cup Swiss
cheese; set the cheese sauce aside.
Cover a large pot of salted water, and bring to a boil. Cook until pasta is
al dente, about 7 minutes. Drain well in a colander. Stir macaroni into
reserved cheese sauce.
Pour mixture into prepared dish. Top with remaining 1/2 cup Swiss cheese,
and dot with butter. Bake until golden brown and bubbling, about 45 minutes.
Serve hot with sour cream, if desired.
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