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#Baked macaroni and cheese with egg mac

Just trust me here… buy a $10 box grater from Wal-Mart and shred your own cheese. It is also harder than cheese you shred yourself so it doesn’t melt as smooth and creamy. Pre-shredded cheese is coated with anti-clumping agents like cellulose (which is actually powdered wood pulp) which dries out your finished cooked dishes.

You absolutely MUST shred your own cheese.

We’re undercooking our noodles just a smidge so they will hold up during the baking process.

Use regular macaroni, jumbo macaroni, or whichever noodles you prefer best!.

I prefer the jumbo macaroni noodles but I can’t always find them (when I can’t I often use ziti or cavatappi).

if you dig into this right out of the oven the inside will be soupy.

Remove from oven then let rest 20-25 minutes before serving.

Bake, uncovered for 40-45 minutes at 350 degrees or until cheese is lightly browned and dish is bubbly.

Cut butter into thin pats then place them evenly on top of cheese.

Sprinkle reserved 2 cups of cheese evenly over everything then pour milk mixture evenly over noodles and cheese.

Layer noodles and cheese evenly into baking dish (aim for about 4 layers of noodles.

Spray a 3-quart 13x9 baking dish with cooking spray.

Combine evaporated milk, eggs, salt, pepper, mustard powder and cayenne pepper in a large bowl and mix thoroughly (make sure the eggs are well combined into the mixture).

While noodles are cooking, shred cheese, reserving two cups of cheese for the top layer.

Cook noodles in liberally salted water one minute less than the package instructions for al dente preparation.

Because when I grew up I knew I wanted to cook it just like her! We were old enough to reach the sink) I really paid attention to how she made That is, not my default position as the rinser and dryer in the two-manĭishwashing operation my cousin, Lisa, and I were stationed at from the time When I got a little age on me and started helping out in her kitchen (cooking, Let me just slide in a quick note here… I’m talking about the bakedĬustard-style macaroni and cheese (sometimes called “macaroni pie”) that we make here in my part of the South, not stove-top or the kind made using a roux or béchamel sauce. Mean NOTHING – that was more delicious or more requested than her macaroni and Greasy rice all hold special places in my heart, there was nothing – and I Though her 12-layer banana cake, chicken n’ dumplings and Nanny’s Macaroni & Cheese was, hands-down, my absolute favorite of all the

“custard-style” way using eggs and evaporated milk then baked to golden,

#Baked macaroni and cheese with egg mac

Some are lightly coated in cornstarch and may result in a grainy macaroni and cheese.My grandmother’s recipe for Southern Mac & Cheese made the traditional Please know this! Not all pre-shredded cheeses are the same. I also see they have a mac and cheese shredded cheese which I will have to try next time! I bought the Sharp Shredded Cheddar Cheese and the Two State Farmers’ Shredded Cheddar Cheese which combines the best of New York and Vermont for a smooth blend of sharp and mild cheeses. So, these are the pre-shredded cheeses I bought to make this dish. But it’s 2020 and we just survived the hardest year ever. Normally, I would tell you to grate your own cheese.

I also use more cheese, which, like I said over the holidays, I’m completely fine doing. This dish is very similar to my stovetop macaroni and cheese but the method and preparation is different. So, for example, my plate will be filled with prime rib, mashed potatoes, green beans, a good amount of salad and a rich, indulgent side like this Creamy Baked Macaroni and Cheese. I believe in not denying yourself, enjoying the food you eat and love a balance of rich and healthy foods. This holiday season, as with all holiday seasons, I am absolutely fine with indulging. In addition to this, I’m making some more sides and some rolls. Just like for Thanksgiving, I ordered our dinner from Founding Farmers: their Herb-Crusted Prime Rib Christmas Dinner for 4.

It’s just the four of us for Christmas (just like Thanksgiving) and I’ve planned our Christmas dinner menu. I’m taking this time to rest, reflect and cook. It’s been a long, hard year for all of us. Creamy Baked Macaroni and Cheese! Starting with a milk-and-egg base, seasoned with smoked paprika, Worcestershire sauce, and dijon mustard and loaded with a blend of delicious cheeses, this is the only baked mac and cheese you’ll ever need!įor best results, please read this entire post!