Why do you put eggs in baked mac and cheese?

In soul food baked mac and cheese, eggs act as a binder. They help the dish set up into perfectly sliceable portions and add a rich, custard-like texture to the cheese sauce, ensuring the dish holds its shape rather than being runny.

Can I make baked mac and cheese ahead of time?

Yes! You can assemble the entire mac and cheese dish in your baking pan, cover it tightly, and store it in the refrigerator for up to 2 days before baking. When you are ready to cook it, let it sit at room temperature for about 30 minutes before popping it into the oven so it bakes evenly.

Do you have to use evaporated milk in mac and cheese?

While you can use regular milk or heavy cream, evaporated milk is a classic staple in traditional soul food mac and cheese. It has less water content than regular milk, which creates a much richer, creamier, and thicker cheese sauce without the need to make a flour-based roux.

What are the best cheeses for Southern baked mac and cheese?

The best cheeses melt well and offer a balance of sharp and creamy flavors. Sharp cheddar is a must for a deep, savory flavor, while Colby Jack, mozzarella, or Gruyère provide that perfect gooey cheese pull. Always grate your cheese fresh from the block for the smoothest melt!

9-Step Soul Food Baked Mac And Cheese (The Best Recipe!)

Soul Food Baked Mac and Cheese

Print Recipe

Author: Maya
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings
Category: Side Dish

Ingredients

1 (16 oz) box elbow macaroni
½ cup (1 stick) unsalted butter, melted
16 oz sharp cheddar cheese, freshly grated
8 oz Colby Jack cheese, freshly grated
8 oz mozzarella cheese, freshly grated
1 (12 oz) can evaporated milk
1 cup heavy cream
3 large eggs, beaten
1 teaspoon dry mustard powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt (or to taste)
½ teaspoon black pepper

Instructions

Prep: Preheat your oven to 350°F. Spray a 9×13 inch baking dish with non-stick spray.
Boil Pasta: Cook the elbow macaroni in salted boiling water for 1-2 minutes less than the package directions (al dente). Drain well.
Butter Noodles: Return the hot pasta to the pot and toss gently with the melted butter until fully coated. Let cool slightly.
Mix Cheeses: In a large bowl, toss the freshly grated cheddar, Colby Jack, and mozzarella together.
Make Custard: In a separate medium bowl, whisk together the evaporated milk, heavy cream, eggs, mustard powder, smoked paprika, garlic powder, salt, and pepper until smooth.
Layer: Place half of the buttered noodles into the prepared baking dish. Sprinkle half of the cheese mixture evenly over the top. Add the remaining noodles.
Combine: Slowly pour the milk and egg custard mixture evenly over the entire dish. Top with the remaining half of the cheese.
Bake: Cover tightly with foil and bake for 35 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
Rest: Let the dish rest for 15-20 minutes before slicing and serving.

Find it online: https://www.endrecipes.com/soul-food-baked-mac-and-cheese/