Southern Macaroni and Cheese

Recipe from Millie Peartree

Adapted by Kiera Wright-Ruiz

Updated December 15, 2024

  • A black cast iron casserole dish sits on a black and gray marbled countertop filled with macaroni and cheese. Some of the mac and cheese has been scooped out with a black spoon.
    Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Total Time
45 minutes, plus cooling
Rating
4(12,304)
Comments
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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

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Ingredients

Yield:8 to 10 servings

  • Kosher salt and black pepper

  • 1 pound elbow macaroni

  • 2 cups whole milk

  • 2 large eggs

  • 4 cups shredded extra-sharp Cheddar (about 16 ounces)

  • ½ cup unsalted butter (1 stick), melted

  • 2 cups shredded Colby Jack (about 8 ounces)

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

39 grams carbs; 133 milligrams cholesterol; 567 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 20 grams saturated fat; 35 grams fat; 2 grams fiber; 472 milligrams sodium; 25 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

  2. Step 2

    In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 ½ teaspoons salt and ½ teaspoon pepper, and stir until well combined.

  3. Step 3

    Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 ½ cups Colby Jack evenly on top. Spread the 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.

  4. 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.)

  5. 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.

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Ratings

4 out of 5
12,304 user ratings
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Comments

Ak veg

Can this be prepared in advance, up to step 4, and then reheat and broil the next day?

Dan Findlay

For those with Pyrex under the broiler questions some clarification is in order. There are PYREX and Pyrex glass dishes and they are not the same. PYREX is the original, better borosilicate glass that is no longer sold in the U.S. Pyrex is the newer, cheaper soda-lime glass sold in America. PYREX should be able to withstand a few minutes under the broiler. Pyrex is best handled with great care as it has a lower thermal shock resistance.

Isa

All I have to say is this recipe is dirrrrrty. I inhaled it. I add a little ground mustard and cayenne pepper to mine, like my Nana does. You won't find a richer, crispier, creamier, cheesier mac & cheese recipe.

Nikki NZ

Absolutely divine. I followed the comments and added cayenne and mustard powder. Used store-bought grated mozzarella instead of Colby Jack.

Mike

Second time making this recipe, I had some cheddar and Swiss to use before expiration. What are an amazing combination! I also didn’t have elbows, so I used medium shells. Worked fabulously. Added some pecorino Romano because I had it. Elevated the dish to new level levels in my humble opinion.

someone

turned out super watery even after cooking and waiting as instructed. pretty bad!

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Credits

Adapted from Millie Peartree, Millie Peartree Fish Fry & Soul Food, New York

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