SOUTHERN BAKED MAC AND CHEESE WITH EVAPORATED MILK RECIPES

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SOUTHERN-STYLE MACARONI & CHEESE - SOUTH YOUR MOUTH



Southern-Style Macaroni & Cheese - South Your Mouth image

The BEST baked Macaroni & Cheese EVER. A custard-style recipe for baked southern Mac & Cheese using eggs and evaporated milk.

Provided by Mandy Rivers | South Your Mouth

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Number Of Ingredients 9

1 pound elbow macaroni noodles
24 ounces cheddar cheese, shredded
3 12-oz cans evaporated milk
3 eggs
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon dry mustard powder
Pinch of cayenne pepper
1/2 stick (1/4 cup) butter

Steps:

  • Cook noodles in liberally salted water one minute less than the package instructions for al dente preparation. Drain noodles then set aside.
  • While noodles are cooking, shred cheese, reserving two cups of cheese for the top layer.
  • Combine evaporated milk, eggs, salt, pepper, mustard powder and cayenne pepper in a large bowl and mix thoroughly (make sure the eggs are well combined into the mixture).
  • Spray a 3-quart 13x9 baking dish with cooking spray. 
  • Layer noodles and cheese evenly into baking dish (aim for about 4 layers of noodles.
  • Sprinkle reserved 2 cups of cheese evenly over everything then pour milk mixture evenly over noodles and cheese.
  • Cut butter into thin pats then place them evenly on top of cheese.
  • Bake, uncovered for 40-45 minutes at 350 degrees or until cheese is lightly browned and dish is bubbly.
  • Remove from oven then let rest 20-25 minutes before serving. Don't skip this step... if you dig into this right out of the oven the inside will be soupy. The dish needs time to "set up".

TRINIDADIAN MACARONI PIE RECIPE - NYT COOKING



Trinidadian Macaroni Pie Recipe - NYT Cooking image

Macaroni pie is a firmer, highly spiced version of mac and cheese. Quintessential Trinidadian seasonings like thyme and Scotch bonnet pepper give this dish a distinctive taste, while a little less liquid mixed with an egg creates a solid, sliceable texture. A Trini staple for large family gatherings, it’s the perfect addition to a holiday table. And if there are any leftovers, they keep well. Feel free to use your favorite Cheddar, but if you’re able to find New Zealand Cheddar (or “Trinidad cheese” as it’s called on the island), don’t pass it up.

Provided by Lesley Enston

Total Time 1 hours 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

1 tablespoon butter, plus more for greasing the dish
8 ounces sharp Cheddar, coarsely grated (2 cups) 
8 ounces whole-milk mozzarella, coarsely grated (2 cups)
2 1/2 cups evaporated milk (from 1 1/2 12-ounce cans)
1 large egg, whisked 
2 tablespoons tomato paste
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Dijon mustard 
1 teaspoon fresh thyme leaves, chopped 
1/2 Scotch bonnet pepper, finely minced, seeded for less heat
Kosher salt (Diamond Crystal) and black pepper 
1 pound dried macaroni 

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-13-inch (3-quart) baking dish with butter.
  • In a large bowl, mix the Cheddar and mozzarella, and set aside. In a small bowl, whisk the evaporated milk, egg, tomato paste, garlic and onion powders, mustard, thyme, Scotch bonnet pepper, 1 teaspoon salt, and a generous pinch of black pepper until very well blended.
  • Cook macaroni in boiling salted water according to the package directions for al dente. Drain and return to the pot. Stir in the tablespoon of butter until melted, then add half the cheese and stir until it’s fully combined and starting to melt. Stir in the milk mixture until the pasta is evenly coated. Pour the pasta into the buttered dish, spread it evenly and sprinkle the rest of the cheese on top.
  • Bake until the top is bubbling and golden brown, 35 to 40 minutes.
  • Remove from the oven and let rest for at least 10 minutes to help it firm up. The dish can be made up to a day in advance, tightly covered with foil or plastic wrap, and refrigerated, or cut into serving sizes, wrapped tightly and frozen. Reheat covered with foil in a 350-degree oven or in a covered skillet on the stove.

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