Anthony Bourdain’s Baked Macaroni

I have never made/baked macaroni this way. I usually make a bechemel type sauce, add shredded cheddar cheese to make a creamy cheese sauce to mix with cooked macaroni (I usually also toss in steamed broccoli or cauliflower too). I almost never bake my macaroni.  Anyway, I wanted to try this method.  I cut this recipe out of some magazine years ago and saved it because I enjoy Anthony Bourdain’s shows (A Cook’s Tour and No Reservations) and books.  The recipe was easy to put together, but I thought it turned out kinda greasy, dry, and lacking flavor.  I didn’t really care for the crunchiness of the mac either.  It just wasn’t what I am used to.  So, I will stick to my version of macaroni and cheese which always turns out creamy and excellent.

Anthony Bourdain’s Baked Macaroni

1 lb macaroni, such as elbow or penne
3/4 tsp. salt
pepper to taste
16 ounces (about 4 cups) shredded sharp cheddar cheese
2 T. butter
1 quart (4 cups of whole milk

Cook pasta in boiling water 3 to 5 minutes less than package directs.  Drain well.

Meanwhile heat oven 400 degrees and grease a 13 X 9-inch baking dish.

Spread about 1/3 of the pasta in the prepared dish.  Sprinkle with 1/4 tsp. salt, some pepper, and 1/3 of the cheese.  Dot with 1/2 T. butter.  Repeat layers twice, dotting the top layer with 1 T. butter.  Don’t tamp down the pasta; it will make the dish too dense.  Pour milk over top.

Bake 45 minutes to 1 hour, depending on how crisp you like the top.


One Comment on “Anthony Bourdain’s Baked Macaroni”

  1. I bake mac for holidays, and my family swears by it, its creamy and only crunchy at the top. I use at least six types of cheese – normally eight, half and half instead of milk, two to three eggs, kosher salt and pepper, four pats of butter and the like. and you should use a deeper pan and not one as long (did that make sense?) any who.. i enjoy your blog, and will be back again!

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