"Macaroni Pie" (Mac 'n Cheese) from Jose Andres

Bonus material for MVB readers

"Macaroni Pie" - ostensibly the original recipe from James Hennings via the kitchen of Thomas Jefferson 

---

• ½ medium yellow onion
• 1 bay leaf
• 5 whole cloves
• 4 cups water
• 5 cups half-and-half, divided
• 1 lb tube-shaped macaroni, such as pipe rigate or small penne
• Kosher salt, to taste
  
• 2 eggs
• 4 oz Parmesan cheese, divided
• 4 oz extra-sharp farmhouse cheddar cheese, divided
• White pepper, to taste
• 6 tbsp unsalted butter, cut into small piec

---

1. Position a rack in the upper third of the oven, and preheat the oven to 375°F. Arrange the onion, bay leaf, and cloves inside a piece of cheesecloth, and tie it to make an aromatics sachet.

2. In a large pot, combine 4 cups of water, 4 cups of half-and-half, and the aromatics sachet. Bring the liquid to a boil over medium-high heat. Add the pasta, stir, and return to a boil. Cook until the pasta is tender, about 8 to 11 minutes (be sure to check the instructions on the pasta packaging for the exact timing).

3. Drain the pasta in a colander (it should still be a little wet), and discard the sachet of aromatics. Return the pasta to the pot and add the 6 tablespoons of cut butter, allowing the pieces to melt on the hot macaroni. Season with salt to taste. Set aside.

4. In a large bowl, whisk to combine the eggs, the remaining half-and-half, 3 ounces of the Parmesan cheese, and 3 ounces of the cheddar cheese. Add the mixture to the pot with the pasta, and stir to combine. Season with salt and white pepper.

5. Lightly butter a 2-quart casserole dish, and add the mixture of pasta, eggs, and cheese. Top with the remaining Parmesan and cheddar. Bake the macaroni and cheese, uncovered, until golden brown and bubbly, 20 to 30 minutes. (If using a cast-iron pan, cover and bake.) Serve hot.