Macaroni And Cheese For A Crowd

Let's Cook

1. Step 1.

   Cook in a large pot of boiling salted water: 1 pound elbow macaroni, small shells, or tubetti

2. Step 2.

   Preheat the oven to 325°F. Grease two 9-inch square baking pans. Have ready: 4 cups grated sharp cheese, such as Cheddar, Gruyère, or Asiago or a combination (1 pound); 1½ cups dry bread crumbs

3. Step 3.

   Mix together half of the cheese and 1 cup of the crumbs in a bowl with: 4 tablespoons (½ stick) butter, melted

4. Step 4.

   Set the bread crumb mixture aside. Drain the pasta, return it to the pasta cooking pot, and mix with: 7 large eggs, beaten; 1¾ cups milk; (½ cup chopped olives); (½ cup chopped ham); (⅓ cup chopped jarred roasted red bell peppers or pimientos); (¼ cup finely chopped seeded jalapeños); (½ cup chopped green onion); 1 teaspoon salt; ½ teaspoon black pepper, or to taste

5. Step 5.

   Stir in the remaining cheese and bread crumbs. Divide the mixture between the prepared baking pans. Cover with the reserved bread crumb mixture. Bake until golden brown, about 25 minutes.