Chef Millie Peartree Makes Her Most Comforting Southern Mac & Cheese

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a lower-calorie option.

Boil water in a pot and add salt.

Add 16 ounces of elbow macaroni to the boiling water and cook according to package instructions until al dente.

Drain the cooked macaroni under cold water to cool it down.

Melt 1 stick of butter in the same pot used for the macaroni.

Add the cooled elbow macaroni back to the pot with melted butter.

Season the macaroni with about a half teaspoon of kosher salt and black pepper, then mix well.

Add cheese to the pot with the macaroni and mix (do not melt the cheese).

Lightly spray a casserole dish to prevent sticking.

Add half of the macaroni and cheese mixture to the casserole dish and spread it out.

Add another layer of cheese on top of the first layer of macaroni and cheese mixture.

Add the remaining macaroni and cheese mixture on top of the cheese layer.

In a bowl, beat 3 eggs and mix with whole milk to create a custard.

Pour the custard mixture over the macaroni and cheese in the casserole dish.

Cover the casserole dish with aluminum foil.

Bake in the oven at 350 degrees.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens