19 lines
2.4 KiB
Plaintext
19 lines
2.4 KiB
Plaintext
---
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title: Southern Macaroni and Cheese
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servings: 10
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category: Thanksgiving
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source: https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese
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description: There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It's adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can't find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.
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image: https://roux.roo.lol/recipe-images/southern-macaroni-and-cheese.webp
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---
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Heat #oven{} to 350 degrees. Bring a large #pot{} of generously salted water to a boil. Add @elbow macaroni{1%pound} 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.
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In a large #bowl{}, whisk @whole milk{2%cups} and @eggs{2%large}. Add cooked macaroni, @shredded extra-sharp Cheddar{2%cups} (about 8 ounces), @unsalted butter{1/2%cup}(1 stick, melted), @kosher salt{1 1/2%teaspoons} and @black pepper{1/2%teaspoon}, and stir until well combined.
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Add half the macaroni mixture to a #9-by-13-inch baking dish{} in an even layer. Sprinkle @shredded Colby Jack{1 1/2%cups} 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}.
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Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining @shredded extra-sharp Cheddar{2%cups} (about 8 ounces) and @shredded Colby Jack{1/2%cup}. Broil on top rack until cheese is browned in spots, ~{3%minutes} to ~{5%minutes}. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
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Remove from oven and let cool until the macaroni and cheese is fully set, ~{10%minutes} to ~{15%minutes}. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
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