Skip To Content
Get Our Newsletter
JEWISH. INDEPENDENT. NONPROFIT.

Support the Forward

Funded by readers like you DonateSubscribe

Yid.Dish: Sugar River Macaroni and Cheese

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.

Engage

  • SHARE YOUR FEEDBACK

  • UPCOMING EVENT

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free under an Attribution-Non Commercial-No Derivatives Creative Commons license as long as you follow our republishing guidelines, which require that you credit Foward and retain our pixel. See our full guidelines for more information.

To republish, copy the HTML, which includes our tracking pixel, all paragraph styles and hyperlinks, the author byline, and credit to Foward. Have questions? Please email us at help@forward.com.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.