This recipe is close to my heart. It came from a woman I never met, but who helped shape the man I fell in love with — a reminder that food carries our stories, our memories, and our hearts to the table. It’s everything mac & cheese should be: creamy, deeply cheesy, and comfortingly simple. Radiatori pasta soaks up a rich custard of Mill-King milk, Shirttail Creek eggs, and two kinds of Kettler’s cheddar — all baked until golden and bubbling. It’s the kind of dish that makes everyone pause for a second bite (and maybe one more after that). May it bring warmth, gratitude, and good company to your kitchen this Thanksgiving.
Active time: 20 min • Total time: 1 hr 5 min
One 9x13-inch baking dish (about 8 cups)
~1 cup
6-8
• Large pot • Cheese grater • 9x13-inch baking dish • Aluminum foil
Ingredients
- 5 Tbsp melted butter, plus more for greasing baking dish
- 4 cups dry pasta
- 3 cups whole milk
- 2 large eggs
- ½ tsp salt, plus more for the pasta water
- Freshly cracked black pepper
- 1/2 lb mozzarella cheese (2 cups after grating)
- 1 lb cheddar cheese (4 cups after grating), divided
Sourcing Tips:
Come see us at Local Pastures to get all the ingredients listed below:
- My favorite kind of pasta to use for mac & cheese is the Radiatori pasta from Pasta 123! Whichever pasta you choose, make sure it has ample nooks and curves to hold the cheese.
- Butter and milk from Mill-King Creamery.
- I love Kettler’s Raw Cheddar — I recommend using half white cheddar and half yellow cheddar!
- And of course, Shirttail Creek Eggs!
Instructions
- Get set (3 min)
- Preheat your oven to 350°F.
- Butter a 9x13-inch baking dish and set aside.
- Cook pasta (~10 min)
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until just al dente — about a minute shy of the package directions.
- c. Drain well and set aside.
- While the pasta is cooking: Prep the rest of the ingredients
- Melt butter in a small saucepan.
- In a large bowl, whisk together the milk, eggs, salt, and pepper.
- Grate both cheeses, setting aside 1 cup of cheddar for the topping.
- Assemble (5 min)
- Add melted butter, cheeses, and cooked pasta to the milk mixture. Stir until evenly coated.
- Pour into the prepared baking dish and cover tightly with foil.
- Bake in 2 stages (1 hr total)
- Bake 45 minutes covered, until the center is just set and the edges start to bubble.
- Remove foil, sprinkle with the reserved cheddar, and bake another 15 minutes uncovered until golden and crusty on top.
- Rest & Serve (10 min)
Let the mac & cheese rest for at least 10 minutes before serving — it sets up beautifully and scoops like a dream.
Serving & Storage Suggestions
- Ideal Temp: Hot
- Prep Ahead: Assemble the casserole (unbaked), cover with foil, and refrigerate overnight. Bring to room temp 30 minutes before baking.
- Best By:
- Refrigerator: Up to 4 days, tightly covered.
- Freezer: Up to 2 months, either before or after baking. Wrap in plastic and foil to prevent freezer burn.
- To Reheat: Bake at 325°F until warmed through, or microwave individual portions 1–2 minutes.
- Surplus Ingredients: Any leftover shredded cheese can go into omelets, breakfast tacos, or biscuits.
- Complementary Menu Ideas
- Roasted turkey or honey-glazed ham
- Green bean casserole or roasted Brussels sprouts
- Granny Rae’s stuffing
- Fresh cranberry sauce
- Buttery dinner rolls
- Pecan or pumpkin pie for dessert
Did you make this?
Tag @centraltexasthanksgiving and @localpastures on Instagram!