The College Football Podcaster's Mac-n-Cheese Recipe

This week's edition of the College Football Newsletter is a recipe.

“A must-try for anyone traveling with him” – my best friend from high school

“Has healing properties.” – my wife

“I like your mac-n-cheese” – my 5-year-old cousin

“Kept me from having a breakdown” – my friend when she was postpartum

Welcome to the College Football Newsletter, which, this week, is just me sharing the mac-n-cheese recipe that I discussed on this week’s CFB Tasting Menu.

It’s not bragging when you’re right, so I’ll just tell you: I make a 99th-percentile mac-n-cheese. Are there better out there? I’m sure. But I’m playing in the major leagues with this dish. Other than the times when I’ve nailed a steak on a charcoal grill, I’ve never made anything that elicits the kind of response this mac-n-cheese gets every time. And the beauty of this recipe is that — despite being a two-time attendee of some cooking classes my wife got me for Christmas one year — I am nothing special in the kitchen. You, too, can make this mac-n-cheese, and if you do, you will teleport your guests to a new dimension.

My mac-n-cheese is an iteration of a recipe I first saw during COVID: Southern Macaroni and Cheese in New York Times Cooking. What I loved about this particular mac-n-cheese was how substantial it felt. Mac-n-cheese is usually a side, and that’s fine. It doesn’t need to be the star player on the team, but it should feel like an event rather than window dressing.

Over the years, I’ve made a series of adjustments to give this recipe even more heft and flavor. I’ve swapped out elbow noodles for the spiraling cavatappi, providing more surface area for the cheese to interact with the noodles. I’ve upped the eggs from two to three, providing density to act as a foundation for the gooey cheese all around it. I’ve added mozzarella on top, because it broils well at the end and provides a crispy finish. And most critically, I’ve added cinnamon, a sweet complement that imbues the right aftertaste for a savory dish.

Ingredients:

• 1 pound cavatappi noodles (or another spiraling noodle, or even elbows if you aren’t a fan of that shape)

• 2 bags extra-sharp cheddar cheese, shredded (regular sharp cheddar is fine too)

• 2 bags Colby Jack or Mexican blend cheese, shredded

• 1 bag mozzarella cheese, shredded

• 3 eggs, beaten

• 2 cups whole milk

• ½ stick butter, melted (but you can scale this depending on preference)

• Salt to your heart’s content

• Cinnamon (at least a few sprinkles, but don’t be a cheapskate about it)

• A few bread crumbs

Instructions:

1. Preheat your oven to 350°F and get out a 9x13 baking pan.

2. Start boiling some water in a pot.

3. In a large mixing bowl, combine the melted butter, milk, the beaten eggs, 1.5 bags of extra-sharp cheddar, half a bag of Colby Jack, a few shakes of salt, and a few sprinkles of cinnamon. A whisk or a big spoon will do the job.

4. Your pot is boiling. Put the cavatappi noodles in the pot, and keep them there for a few minutes, until they’re almost soft but not quite. (They’ll cook more in the oven.)

5. Drain the noodles and rinse them with cold water to stop the cooking.

6. Put the noodles in the mixing bowl with your wet ingredients.

7. Put a little more cinnamon in your noodle-and-cheese mixture. Mix.

8. Spread the first half of the noodle-and-cheese mixture into your baking pan.

9. Take the rest of the Colby Jack and extra-sharp cheddar and layer it evenly atop that first half of your mixture.

10. Add the rest of the noodle mixture on top of that Colby Jack.

11. Cover the pan with foil and bake for 20 minutes.

12. Remove the foil, spread the mozzarella across the top, and switch to broil. Let it go until the top crisps up and browns.

13. Consider adding a few bread crumbs near the end of the broiling process for extra crispiness. Beware that these guys will burn quickly, and when they start to do that, you’re done. It’s optional but a nice addition.

Let it sit for a few minutes if you want. Or don’t! The mac-n-cheese will be a little bit drippier and messier if you serve it right away. I’m not a food photographer, but here’s a rough idea of what it will look like at the end:

I encourage you to iterate on this recipe, as I have. Just remember two things:

1. Don’t forget the cinnamon, and

2. Nobody ever complained about mac-n-cheese having too much cheese.

I now turn it over to Hector with some notes and links. Happy Thanksgiving.

Here’s what the SZD crew dropped into your podcast feeds this week:

• The regular season is coming to a close, and unfortunately, some coaches may be coaching their last games at their current jobs. That of course won’t be their decision, unless you’re Lane Kiffin who is set to make an announcement about his future at Ole Miss after the Egg Bowl. Rodger Sherman joined Alex and Richard to talk about which teams will be looking to upgrade over the offseason and which coaches are the frontrunners for those jobs.

• This week’s Tasting Menu is as big as a Thanksgiving feast. And for the first time this season, Alex and Richard disagree on the Home Dog of the Week.

• Bill Landis of Bill and Doug on Ohio State Football joined the Main Course presented by Modelo to break down The Game. Will Ryan Day get payback on Michigan for somehow spoiling the 2024 championship season? Probably. Will that Ohio State loss be less funny? Absolutely not. For anyone keeping score at home, Bill, Richard, and Alex are all anticipating a Buckeyes win.

Our hosts also write a lot, including about non-CFB subjects

• Some of you might be traveling as you’re reading this. We hope your flight is on time and everyone is accommodating and friendly. Can we interest you in a Slate article by Alex on the incredible new Pittsburgh airport while you wait for your group to board?

All MAC, no cheese

On Tuesday, we dropped a new YouTube exclusive on the Mid-American Conference. We love MACtion but its the conference’s relative decline is part of the larger story about the new college football. Richard narrates this one. Enjoy!