One reason why: equal parts cheese and pasta
The foundation of this creamy casserole is a classic mornay sauce, a béchamel sauce to which cheese has been added—in this case, comté, a French cheese with a complex, nutty flavor that melts beautifully. With lots of freshly grated nutmeg to season it and a golden, crunchy breadcrumb topping, it’s a luscious, satisfying side dish for the Thanksgiving table.
What makes this macaroni a step above store-bought macaroni from the box is, well, pretty much everything. A one-to-one ratio of cheese to pasta. Minced onion to boost the flavor of the cheese sauce. Bits of nutmeg and garlic to good measure. And plenty of breadcrumbs on top to add additional crunch to the layer of crispy cheese that forms on top.
in Napa Valley serves this dish as part of its Thanksgiving menu, but we really can't think of a time you wouldn't want to serve this up.
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