Tim's Macaroni and Cheese 12.000

(Tom McCorkle for The Washington Post; food styling by Marie Ostrosky for The Washington Post)

Washington Cooks Apr 14, 2010

Rich, cheesy, crunchy: What's not to like about this baked, bread-crumb-topped casserole? Here, the iconic comfort-food favorite gets added zip from lots of garlic and a few roasted green chili peppers, a little smoky but not hot.

The basic recipe can be embellished by adding a few dashes of Tabasco sauce or a teaspoon or so of dry mustard, to taste, to the bowl of cooked vegetables, then stirring to combine. Or make it a main dish by adding shrimp, shredded smoked chicken or lobster meat and fresh jalapeno pepper.

Servings: 12 - 14
  • 3 tablespoons unsalted butter, plus more for the baking dish
  • 1 medium onion, cut into 1/2-inch dice (1 to 1 1/2 cups)
  • 10 cloves garlic, finely chopped
  • Salt
  • Freshly ground black pepper
  • 8 to 10 ounces fresh green chiles, such as pasilla or Anaheim, roasted, then cut into 1/2-inch dice (about 1 cup); see NOTE
  • 2 cups (3 ounces) crustless French bread, shredded by hand into 1/2-inch pieces
  • 4 large eggs
  • 2 cups whole milk
  • 1 tablespoon sea salt (for the cooking water)
  • 1 pound dried elbow macaroni
  • 12 ounces sharp cheddar cheese, grated
  • 12 ounces Monterey Jack cheese, grated


Position an oven rack in the middle of the oven; preheat to 400 degrees. Using a little butter, grease a shallow, ovenproof 4-quart baking dish.

Melt 1 tablespoon butter in a medium skillet over medium heat. Add the onion and garlic; cook until the vegetable just start to soften, about about 5 minutes. Season lightly with salt and pepper. Transfer to a medium bowl and add the diced roasted chiles.

Wipe out the skillet, then add the remaining 2 tablespoons butter and return the skillet to medium heat. When the butter has melted, remove the skillet from the heat and add the shredded bread, stirring to coat the pieces evenly with the butter. Let cool.

In a medium bowl lightly beat the eggs; add the milk and stir to combine.

Fill a large pot with 3 quarts of water; bring to a boil and add the sea salt. Add the macaroni; once the water has returned to a boil, cook for 4 minutes. At that point, the macaroni will not be cooked through. Drain in a colander, then return the pasta to the pot, off the heat. Add the shredded cheddar and jack cheeses, stirring to combine. When the cheese has melted and is evenly distributed, add the egg mixture and the onion mixture and stir to combine. The macaroni and cheese mixture will be fairly loose.

Transfer to the baking dish. Sprinkle the buttered bread crumbs evenly on the top. Bake for 30 to 40 minutes, until the topping is golden brown and the edges are bubbling. Serve warm or at room temperature.

NOTE: To roast a chile, place it on a piece of aluminum foil positioned about 4 inches from the broiler element; turn every few minutes until the skin is charred on all sides. Alternatively, you may place the pepper on a cooling rack over a gas burner on medium heat or use a kitchen torch, turning the pepper for even charring. Place the charred pepper in a bowl and cover with plastic wrap or enclose in a paper bag. After 15 minutes, remove and discard the charred skin; it will slip right off.

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Recipe Source

From Oakton resident Tim Artz.

Tested by Jane Touzalin and Kari Sonde.

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