Southern Macaroni and Cheese

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.

Finally! A macaroni and cheese recipe I would call "black." Food represents culture. Although you did not give it a cultural origin, most "mac & cheese" recipes begin with a roux. That would be white people's versions. Blacks don't even say "mac & cheese"; but "macaroni and cheese," perhaps because it's served formally. The current recipe is how my mother and aunts made the dish. I have since toyed with it by substituting pureed cottage cheese for milk and adding dry mustard and cayenne. Bravo!

Made this last night, and my family and I agreed best mac & cheese we've ever had. I read the notes from some who advised to let the hot pasta cool a bit before adding it to the egg/milk mixture so you don't end up with scrambled eggs, that was very helpful. I used the warm melted butter to temper the milk/egg mixture, and then I was able to add the warm pasta in with no problem. Keep a very close eye on the broiler and do let it sit up for 10 to 15 minutes before serving.

I’ve made this recipe four or five times now and each time it’s been creamy, rich and delicious—just like macaroni and cheese should be. Couple of things—make sure your 350 degree oven is on for at least 20 minutes before putting dish in to bake; make sure your pasta has been rinsed in cold water before adding it to cold milk/egg/cheese, salt and pepper mixture (Mixed well), and add melted butter last, mixing butter in quickly and vigorously. Make this dish! It’s five stars!

This recipe is missing two crucial words: room temperature. I got a late start and pulled the milk and eggs straight from the fridge - it’s been quite an ordeal to finish the recipe. The melted butter immediately resolidified when added to the mixture (obvi, I know, unless you’re moving fast). Then after 40 min in the oven, still watery and only now starting to get warm. I’m sure it will still taste amazing, but just having the words “room temperature” by the milk & eggs would’ve saved me.

I wonder if folks who are complaining this dish is runny---who are legion---I wonder if they really shook the water out of the macaroni when they were draining the pasta. Those little tubes can hold a boatload of water.

I'd add a mix of panko, butter and garlic powder on top, give it a nice crunchy breading

Made this for a super bowl crowd and it was a hit, but I could see some of the problems others describe. I needed to take the first baking to 30 minutes to get the first complement of cheese melting and the liquid simmering. I added the second helping of cheese, and then went with a 450 convection setting instead of broiling, which browned the top in a controlled way. The recipe may be very sensitive to the pan you pick, how wet your rinsed noodles are, your oven’s temp ... use judgement.

Now I know where my mom learned how to make Mac n Cheese! A new Army bride (from Germany), her first posting was Atlanta, Georgia. Only thing different is she always added half a finely chopped onion and topped with toasted bread crumbs and butter. Yum! And we always ate it with ketchup!

I don’t understand the obsession with putting bacon in every single dish!

Perhaps two pounds of cheese?

my family has always made what we called "macaroni pie," which is the cooked macaroni layered and topped with generous amounts of cheddar cheese. Then, a mixture of eggs and milk were poured over the casserole. Bake at 350F until done. Most excellent.

Your pasta was still warm when u added the eggs which is why they seemed scrambled