Parish Hall Stovetop-to-Oven Macaroni & Cheese
English
Chapter 2: Catholic School Lunches and Midday Comforts
Down in the linoleum-floored basement of every mid-century Catholic parish, there was a quiet, caloric rebellion against meatless Fridays. This is the great equalizer—a sturdy, unpretentious stovetop-to-oven macaroni and cheese that bridged the gap between old-world Irish dairy and American grocery store pragmatism. It relies on a proper, stable roux to carry the sharp bite of Irish cheddar and the gooey salvation of Monterey Jack, crowned with a buttery crust that held its own on the potluck line. It is not fancy, and it doesn't try to be; it is just deeply, undeniably comforting.
Before you start
Grate all of the cheese before you begin cooking.
The stovetop roux moves quickly, and you need the cheese ready to incorporate the moment the pot comes off the heat.
Chop the fresh parsley.
Mince it finely so it distributes evenly through the coarse breadcrumbs.
Ingredients
- elbow macaroni or cavatappi16 oz
- unsalted Irish butter6 tablespoons
- all purpose flour1/4 cup
- whole milk2.5 cups
- evaporated milk12 oz
- sharp Irish cheddar12 oz
- mild American or Monterey Jack8 oz
- dry mustard powder1.5 teaspoons
- garlic powder1/2 teaspoon
- onion powder1/2 teaspoon
- kosher saltto taste
- black pepperto taste
- panko or coarse breadcrumbs1 cup
- fresh parsley2 tablespoons
Method
- 01
Preheat the oven to 350 degrees Fahrenheit and grease a baking dish.
Use butter or nonstick cooking spray to liberally coat a 9x13-inch baking pan or a 3-quart casserole dish.
- 02
Boil the pasta in heavily salted water until just under al dente.
Cook the macaroni for one to two minutes less than the package instructions dictate, drain well, and return to the warm pot off the heat to let excess steam escape.
- 03
Melt four tablespoons of the butter in a heavy-bottomed saucepan over medium heat.
Once the butter is bubbling slightly, sprinkle in the flour and whisk continuously for two minutes to cook out the raw flour taste without browning.
- 04
Gradually whisk the whole milk and evaporated milk into the roux.
Pour the liquids in slowly, whisking constantly to prevent lumps from forming.
- 05
Stir in the dry mustard powder, garlic powder, onion powder, salt, and pepper.
Continue to cook the mixture over medium heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- 06
Remove the saucepan completely from the heat before adding the cheese.
Exposing the cheese to direct heat will break the emulsion. Reserve one cup of the sharp cheddar, then gradually whisk the remaining cheddar and all the Monterey Jack into the hot milk until melted and velvety smooth.
- 07
Fold the drained pasta gently into the hot cheese sauce.
Ensure every noodle is generously coated, then transfer the mixture into your prepared baking dish in an even layer.
- 08
Prepare the breadcrumb topping.
Melt the remaining two tablespoons of butter in a small bowl and toss with the breadcrumbs and chopped fresh parsley until evenly moistened.
- 09
Top the casserole with the reserved cheese and the buttered breadcrumbs.
Sprinkle the reserved cup of cheddar evenly over the pasta before scattering the breadcrumb mixture across the top.
- 10
Bake uncovered on the middle rack for twenty-five to thirty minutes.
The dish is done when the edges are bubbling vigorously and the breadcrumb topping has turned a deep, golden brown.
- 11
Allow the casserole to rest for ten to fifteen minutes before serving.
This resting period is non-negotiable; it allows the molten cheese sauce to settle into a cohesive, spoonable texture.
Notes
Always grate the cheese directly from the block.
Pre-shredded commercial cheeses are coated in anti-caking agents that inhibit smooth melting and create a gritty texture in the final sauce.
Scale up for a crowd effortlessly.
If you are cooking for a true parish hall gathering, double the ingredients, divide into large hotel catering pans, and add ten to fifteen minutes to the baking time.
Introduce greens and pork for a Colcannon variation.
Sauté shredded green cabbage or leeks in butter and fold them into the cheese sauce along with crumbled applewood smoked bacon just before baking.
From The Irish American Table.