Yid.Dish: Sugar River Macaroni and Cheese
Image by JCarrot
Serves 8-12
If you decide to go with the Chipotle Cheddar, Mark suggests adding a glug of salsa to the recipe and crumbling your favorite tortilla chips on top.
3 tablespoons butter
24 ounces Sugar River Cheese Co White Cheddar Cheese (garlic & onion or chipotle), coarsely grated 1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
Salt (to taste)
2/3 cup milk
Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.
In a large bowl, toss together the pasta, cheeses, (about 3/4 cup salsa, if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees (and sprinkle with crushed tortilla chips or breadcrumbs, if desired) and bake 15 to 20 minutes more, until crusty on top and bottom. Top with fresh slices of avocado.
A message from our Publisher & CEO Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism so that we can be prepared for whatever news 2025 brings.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO
