Southern Macaroni and Cheese
Updated Dec. 16, 2024
- Total Time
- 45 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt and black pepper
- 1pound elbow macaroni
- 2cups whole milk
- 2large eggs
- 4cups shredded extra-sharp Cheddar (about 16 ounces)
- ½cup unsalted butter (1 stick), melted
- 2cups shredded Colby Jack (about 8 ounces)
Nutritional analysis per serving (10 servings)
567 calories; 35 grams fat; 20 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 25 grams protein; 472 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
- Step 2
In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1½ teaspoons salt and ½ teaspoon pepper, and stir until well combined.
- Step 3
Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1½ cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
- Step 4
Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and ½ cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
- Step 5
Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
Private Notes
Comments
Can this be prepared in advance, up to step 4, and then reheat and broil the next day?
For those with Pyrex under the broiler questions some clarification is in order. There are PYREX and Pyrex glass dishes and they are not the same. PYREX is the original, better borosilicate glass that is no longer sold in the U.S. Pyrex is the newer, cheaper soda-lime glass sold in America. PYREX should be able to withstand a few minutes under the broiler. Pyrex is best handled with great care as it has a lower thermal shock resistance.
All I have to say is this recipe is dirrrrrty. I inhaled it. I add a little ground mustard and cayenne pepper to mine, like my Nana does. You won't find a richer, crispier, creamier, cheesier mac & cheese recipe.
I would like to triple this recipe and make it in a full size catering pan. Also wondering about making ahead and freezing it/thawing it before baking. I would add fresh cheese and breadcrumbs on top during baking. Will this work? Also AI advised when scaling up to substitute some of the milk for evaporated milk. Thoughts on this?
Maybe I did it wrong? It just tasted ok. Not as creamy as expected. It was actually watery, even after letting it sit for 15 minutes after baking, so I’m not sure where I went wrong.
Make as written! PPL RAVE-wipe it out. Having said that, recently I made a double recipe for a BBQ-for that amt you need to adjust the method. For the double recipe I used a deep half pan-the aluminum pan that would go over a waterbath with the burners underneath. The half size deep version. The bake takes longer obviously. I started at 375. I pulled it out at about 20 min in and checked, very loose at that point. At around 30 I took it out and turned it over with a big spoon. It was NOT set at all when I did that. Your judgement is important bc ovens vary. Just make sure you turn it before it sets. Turning is important because it’s double and in the deep pan. After that I looked at it every 5-10 min or so. Tested by inserting a knife and putting my finger in. When I started doing that it was still a little milky. When it started to look like it was beginning to set I pulled a little tiny bit to look at and test by eating. Little by little. At some point VERY late in the bake I jacked the heat up to 400. Very shortly after it was fully set and ready for the broiler. Finish as instructed. It was the creamy gooey mac n cheese I love with that great crust on top. IMO the deep pan ensured that. I wouldn’t use two pans the size the author recommends for a double. I know that sounds strange but the single is fine in the recommended pan. I suppose if you want you can experiment with a deeper pan of the same LxW, but I haven’t done that. It was WIPED OUT. No leftovers!