Southern Macaroni and Cheese

Name: Best Mac and Cheese Recipe
Total time: 45 min
Yield: 8 to 10 servings
Cuisine: southern
Ingredients: Kosher salt and black pepper; 1 pound elbow macaroni; 2 cups whole milk; 2 large eggs; 4 cups shredded extra-sharp Cheddar (about 16 ounces); 1/2 cup unsalted butter (1 stick), melted; 2 cups shredded Colby Jack (about 8 ounces)

Recipe from Millie Peartree

Adapted by Kiera Wright-Ruiz

Updated Dec. 16, 2024

Southern Macaroni and Cheese — Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

Total Time: 45 minutes, plus cooling
Rating: 4(11,363)
Comments: Read comments

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. —Kiera Wright-Ruiz

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Ingredients

Yield:8 to 10 servings

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)

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

11,363 user ratings

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Comments

Ak veg5 years ago

Can this be prepared in advance, up to step 4, and then reheat and broil the next day?

Dan Findlay5 years ago

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.

Isa5 years ago

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.

Charles Pascual1 day ago

Easy-to-make and a very good mac n' cheese dish. Cut the recipe in half, otherwise followed it as written. I'll make this again.

sad cook1 month ago

Sadly this was NOT what I was hoping for. It was DRY dry. I followed the recipe, added a TBLS of ground mustard and a tsp on ground cayenne, but I know those two additions did not dry this out. All I can say is...more cheese I guess. Something just doesn't add up here.

Frank I.1 month ago

Could I give this seven stars?

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