A Broadway Thanksgiving: Recipes to Stop the Show

By Playbill Staff
26 Nov 2013

Victoria Clark
Photo by Denise Winters

Co-starring: Tony Award winner Victoria Clark's Company Mac and Cheese

I made this up over the phone with my mom in 2011 for an informal family dinner, but it has since become a Thanksgiving staple! Very fast and easy. Big hit, loved by all.

16 oz (1 box) elbow macaroni
1 stick of butter
½ cup flour
½ small onion, grated
1 teaspon minced garlic
ground white pepper
1 teaspoon ground mustard
5 cups lowfat milk
4 cups lowfat or regular grated mild and sharp cheddar cheese
Fresh chives
Italian bread crumbs


  • Cook macaroni 6-8 minutes in salted water after it first comes to a boil. To make the sauce, melt the butter then stir in the flour, grated onion, garlic, mustard, and pepper.


    • Gradually stir in milk until thick and bubbly. Remove from heat. Add 2 ½ c-3 c of the grated cheese, and stir in until melted and smooth. Stir in macaroni until well mixed, and pour into buttered casserole dish.
    • Chop chives very fine and sprinkle over the top of the macaroni. Then add a thin layer of
    • Italian bread crumbs. Sprinkle remaining cheese on top, and finish with another thin layer of bread crumbs.
    • Bake at 375 until hot and bubbly, about 40 minutes. Let it sit for at least 10 minutes before serving.