Coffee with the Chicken Ladies

This week’s recipe is a regional favorite for the Thanksgiving table – Baked Macaroni and Cheese. It’s a less work-intense version than some, relying on an egg to create a cheesy custard rather than creating a roux. As always, we include substitutions for gluten and dairy free versions.

We talk you through this recipe on Episode 207 of our podcast. If you enjoyed this Baked Macaroni nd Cheese, you may also like our recipes for Pastina and Pasta Carbonara. If you’re looking for more regional Thanksgiving recipes, try our Spoon Bread and Fried Oysters.

Baked Macaroni and Cheese

Easy comfort food, and a great addition to your Thanksgiving table. This recipe requires one egg and can easily be converted to gluten and dairy free.

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Ingredients Method

Ingredients

  

• 1 12 ounce package macaroni or gluten free macaroni
• 2 cups milk or creamy plant milk
• 1 egg
• 2 ½ cups shredded Cheddar cheese or dairy free Cheddar
• 2 tablespoons butter or non dairy butter melted
• 1 tablespoon Dijon mustard
• salt and white pepper to taste

Method

 

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
2. Boil macaroni in a large pot of salted water until barely done, about 5 minutes, or 7 minutes for gluten free pasta. Drain and set aside.
3. Whisk together milk and egg in a large bowl. Stir in cheese, mustard, and butter.
4. Place par-boiled macaroni in the prepared baking dish. Pour milk mixture over macaroni, season with salt and pepper, and stir until combined. Press mixture evenly into the baking dish.
5. Bake, uncovered, in the preheated oven until the top is browned, 30 to 40 minutes.
6. Serve hot and enjoy!