This Southern macaroni and cheese recipe from Millie Peartree uses a milk and egg base to create a rich and silky texture. The generous amounts of extra-sharp Cheddar and Colby Jack cheeses are baked into the macaroni before being broiled to create a gooey, molten center. The recipe was passed down through Millie Peartree's family and is traditionally made for special occasions like holidays.
This Southern macaroni and cheese recipe from Millie Peartree uses a milk and egg base to create a rich and silky texture. The generous amounts of extra-sharp Cheddar and Colby Jack cheeses are baked into the macaroni before being broiled to create a gooey, molten center. The recipe was passed down through Millie Peartree's family and is traditionally made for special occasions like holidays.
This Southern macaroni and cheese recipe from Millie Peartree uses a milk and egg base to create a rich and silky texture. The generous amounts of extra-sharp Cheddar and Colby Jack cheeses are baked into the macaroni before being broiled to create a gooey, molten center. The recipe was passed down through Millie Peartree's family and is traditionally made for special occasions like holidays.
This Southern macaroni and cheese recipe from Millie Peartree uses a milk and egg base to create a rich and silky texture. The generous amounts of extra-sharp Cheddar and Colby Jack cheeses are baked into the macaroni before being broiled to create a gooey, molten center. The recipe was passed down through Millie Peartree's family and is traditionally made for special occasions like holidays.
Macaroni and Cheese Recipe from Millie Peartree Adapted by Kiera Wright-Ruiz
Time 45 minutes, plus cooling
Rating (8530) Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
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
INGREDIENTS PREPARATION
Yield: 8 to 10 servings Step 1
Heat oven to 350 degrees. Bring a large pot of generously salted
Kosher salt and black pepper water to a boil. Add macaroni and cook according to package 1 pound elbow macaroni directions until a little under al dente, about 4 minutes. Transfer to a 2 cups whole milk colander and rinse under cold water to stop cooking. Set aside.
2 large eggs Step 2 4 cups shredded In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups (https://www.nytimes.com/wirecutter/reviews/best- extra-sharp Cheddar, melted butter, 1½ teaspoons salt and ½ grater/) extra-sharp Cheddar (about teaspoon pepper, and stir until well combined. 16 ounces)
½ cup unsalted butter (1 stick), Step 3
melted Add half the macaroni mixture to a 9-by-13-inch baking dish in an 2 cups shredded Colby Jack (about 8 even layer. Sprinkle 1½ cups Colby Jack evenly on top. Spread the ounces) 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.
Private Notes Leave a Private Note on this recipe and see it here. :
