From “Macaroni & Cheese: Recipes From Simple to Sublime” by Joan Schwartz (Villard, 2001).
- Butter for baking pan
- 1/2 pound elbow macaroni
- 1 medium potato, peeled and sliced 1/2-inch thick, with slices cut into 11/2-inch strips
- Coarse salt
- 2 cups (8 ounces) coarsely grated Swiss cheese
- 3 eggs, lightly beaten
- 2 cups whole milk
- Freshly ground pepper
Preheat the oven to 350 degrees. Butter a 9- by 13-inch baking pan.
Bring a large pot of salted water to a boil over high heat and cook the pasta until al dente, 8 to 10 minutes. Drain.
Place the potato strips in a medium pot and cover with cold water by an inch or two. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to simmer and cook until the potatoes are softened but still firm, 8 to 9 minutes. Drain.
Layer the cooked macaroni, potatoes and cheese in the baking pan, ending with a layer of cheese (there should be two full layers of each ingredient). In a small bowl, mix the eggs, milk, salt and pepper and pour over macaroni mixture. Bake on the middle rack until hot and bubbly, 20 to 25 minutes.