Ingredients
1
tablespoon butter, plus more for greasing the dish
8
ounces sharp Cheddar, coarsely grated (2 cups)
8
ounces whole-milk mozzarella, coarsely grated (2 cups)
2 ½
cups evaporated milk (from 1 1/2 12-ounce cans)
1
large egg, whisked
2
tablespoons tomato paste
2
teaspoons garlic powder
2
teaspoons onion powder
2
teaspoons Dijon mustard
1
teaspoon fresh thyme leaves, chopped
½
Scotch bonnet pepper, finely minced, seeded for less heat
Kosher salt (Diamond Crystal) and black pepper
1
pound dried macaroni
Preparation
- Heat oven to 350 degrees. Grease a 9-by-13-inch (3-quart) baking dish with butter.
- In a large bowl, mix the Cheddar and mozzarella, and set aside. In a small bowl, whisk the evaporated milk, egg, tomato paste, garlic and onion powders, mustard, thyme, Scotch bonnet pepper, 1 teaspoon salt, and a generous pinch of black pepper until very well blended.
- Cook macaroni in boiling salted water according to the package directions for al dente. Drain and return to the pot. Stir in the tablespoon of butter until melted, then add half the cheese and stir until it’s fully combined and starting to melt. Stir in the milk mixture until the pasta is evenly coated. Pour the pasta into the buttered dish, spread it evenly and sprinkle the rest of the cheese on top.
- Bake until the top is bubbling and golden brown, 35 to 40 minutes.
- Remove from the oven and let rest for at least 10 minutes to help it firm up. The dish can be made up to a day in advance, tightly covered with foil or plastic wrap, and refrigerated, or cut into serving sizes, wrapped tightly and frozen. Reheat covered with foil in a 350-degree oven or in a covered skillet on the stove.
