Maude's Macaroni & Cheese
Best mac & cheese recipe I have ever tried...it ends up almost like a custard!
Best mac & cheese recipe I have ever tried...it ends up almost like a custard!
- Carbohydrate 34.9915605015 g
- Cholesterol 214.66019885 mg
- Fat 28.4204956205 g
- Fiber 1.45149560562897 g
- Protein 21.7286445178 g
- Saturated Fat 16.65242835453 g
- Serving Size 1 1 Serving (142g)
- Sodium 335.12541599 mg
- Sugar 33.540064895871 g
- Trans Fat 2.22858391481 g
- Calories 484 calories
Step-by-step
- Preheat oven to 425.
- Cook macaroni until al dente, drain.
- Mix cooked macaroni and butter in large bowl.
- In a separate bowl, add beaten eggs to milk and mix well.
- Layer macaroni mixture and grated cheese in large casserole dish, ending up with cheese on top.
- Do not be stingy with the cheese.
- Add milk mixture until it comes to 1/4 inch from the top of the dish.
- Bake for 20 to 25 minutes until top is golden brown.
- Let stand for 5 to 10 minutes before serving!
The Danger of Overcooked Pasta
Many cooks ruin baked pasta dishes by boiling the noodles until they are fully soft before baking. Hot cheese sauce and oven heat continue cooking starches inside casseroles. Boil elbow macaroni strictly until al dente, stopping two minutes shy of package instructions. Toss hot drained noodles immediately with softened butter. Fat coats starches and prevents moisture absorption during baking. Rinsing pasta with cold water removes surface starches necessary for binding sauces.
Custard Chemistry and Dairy Shifts
Incorporating beaten eggs directly into whole milk creates an egg-based protein network that sets into a custard texture upon heating. Whole milk contains four percent milk fat, providing sufficient solids to support the egg coagulation. Substituting skim milk will result in a watery, unstable liquid phase because lower fat content lacks the necessary structural density. Grate extra sharp cheddar cheese from solid blocks rather than purchasing pre-shredded varieties. Pre-shredded cheese contains potato starch or cellulose coatings that prevent proper melting and leave a gritty mouthfeel in baked custards.
Freezing and Reheating Behavior
Baked dairy custards react poorly to freezing because ice crystals rupture emulsified fats and egg proteins. Freezing causes milk solids and melted cheese fats to separate into an oily, grainy liquid upon thawing. Refrigerate leftovers in a sealed glass container for up to three days instead. Reheat individual portions gently in a 325 degree oven covered with foil to trap steam and restore moisture. Microwaving high-fat dairy dishes rapidly boils trapped water molecules, which breaks cheese emulsions and turns noodles rubbery.
