Kamil Perry
Macaroni and cheese is a classic dish with many variations. Adding eggs to macaroni and cheese is a great way to change up the traditional recipe and add a custardy texture. While the origin of this variation is unknown, eggs likely became a common addition due to their ability to enhance the dish's texture and flavour. This recipe is ideal for those who prefer their macaroni and cheese to be firmer and easier to cut into chunks.
| Characteristics | Values |
|---|---|
| Type of Pasta | Elbow macaroni, whole-grain pasta |
| Pasta Texture | Al dente |
| Oven Temperature | 350°F |
| Baking Time | 20-50 minutes |
| Egg Preparation | Beaten, whisked with milk |
| Cheese Type | Cheddar, Monterey jack, Colby, Gruyère, Mozzarella, etc. |
| Cheese Preparation | Freshly grated, shredded |
| Additional Ingredients | Butter, flour, milk, breadcrumbs, salt, pepper, seasonings |
| Add-Ons | Vegetables, beef, breadcrumbs, paprika, etc. |
| Storage | Refrigerate in an airtight container for up to 3 days |
| Reheating | Oven for a crispy texture, microwave for quicker reheating |
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What You'll Learn
How to make a basic egg and macaroni cheese
Ingredients
- Elbow macaroni
- Butter
- Half-and-half (or whole milk)
- Cheese (cheddar and Monterey jack are recommended, but you can use your favourites)
- Eggs
- Salt
- Bread crumbs
- (Optional: vegetables, ground beef, onion, spinach, tomatoes, peppers, etc.)
Method
First, cook the macaroni in a large pot of water over medium heat until al dente. Drain the macaroni and return it to the pan.
Next, stir butter into the macaroni until melted. In a separate bowl, beat the eggs and then add them to the pan along with the half-and-half (or milk) and shredded cheese. Stir until the mixture is smooth and creamy.
Season with salt to taste. You can also add other seasonings, such as dry mustard, pepper, paprika, chilli oil, garlic powder, dried basil, etc.
Transfer the mixture to a greased casserole dish and top with bread crumbs and extra cheese.
Bake at 350°F for 20-45 minutes, until the top is golden brown and bubbly.
Tips
- To make the dish healthier, use whole-grain pasta and consider mixing in vegetables for added nutrients.
- To reheat leftovers, cover the dish with foil and bake at 350°F for 15-20 minutes, or until heated through. You can also use a microwave for quicker reheating.
- To prevent a grainy cheese sauce, use freshly grated cheese and stir it in a handful at a time over low heat.
- If you want a custardy consistency, adding eggs is a great way to achieve this.
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The benefits of using pre-shredded vs freshly grated cheese
While making macaroni and cheese, you may wonder whether to use pre-shredded or freshly grated cheese. Both options have their benefits, and the right choice depends on your specific needs and preferences. Here are some advantages of using pre-shredded versus freshly grated cheese:
Convenience and Speed: Pre-shredded cheese is incredibly convenient and saves you the time and effort of grating a block of cheese. It's a great option when you're short on time or looking for a quick and easy meal solution. The speed advantage is especially noticeable if you're making a large batch of macaroni and cheese or need to prepare multiple dishes.
Variety and Accessibility: Pre-shredded cheese is readily available in various blends and flavours, such as Mexican blends for quesadillas or mozzarella for pizzas. This accessibility and variety can be a boon, especially if you're experimenting with different recipes or want to save time by not having to grate multiple types of cheese.
Consistency and Texture: Pre-shredded cheese tends to have a consistent texture, ensuring that your macaroni and cheese has a uniform look and feel. The shreds are often treated with anti-clumping agents, which can create a slightly thicker sauce and add a bit of extra texture to your dish.
Shelf Life: Pre-shredded cheese usually has a shorter shelf life than blocks of cheese, but it still offers convenience in terms of immediate use. If you're making macaroni and cheese on short notice or don't want to worry about grating cheese, pre-shredded options are a reliable choice.
Now, let's explore the benefits of using freshly grated cheese over pre-shredded cheese:
Melting Properties: Freshly grated cheese tends to melt more smoothly and evenly, resulting in a creamier and gooier sauce for your macaroni and cheese. This is because pre-shredded cheese often contains anti-caking agents, which can interfere with the melting process and lead to a broken sauce.
Flavour: Many people believe that freshly grated cheese has a purer and more authentic flavour. Pre-shredded cheese often contains additional ingredients, such as cellulose and anti-caking agents, which can affect taste, resulting in a slightly more processed or pasty flavour.
Cost-Effectiveness: When you grate your own cheese from a block, you tend to get more volume compared to buying pre-shredded cheese. This can make freshly grated cheese a more economical option, especially if you're making a large batch of macaroni and cheese or using cheese in other dishes.
Shelf Life of Block Cheese: Blocks of cheese typically have a longer shelf life than pre-shredded cheese. They can be stored for weeks, especially when wrapped in aluminium foil, ensuring that you always have cheese on hand for your macaroni and cheese or other recipes.
In conclusion, both pre-shredded and freshly grated cheese have their advantages. Pre-shredded cheese offers convenience, speed, variety, and consistency, while freshly grated cheese provides superior melting properties, flavour, cost-effectiveness, and a longer shelf life for the cheese block. Ultimately, the choice depends on your specific needs, preferences, and the desired outcome for your macaroni and cheese.
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How to avoid a grainy sauce
To avoid a grainy sauce when making macaroni and cheese, there are several steps you can take. Firstly, avoid using pre-shredded cheese, as this often contains additives to prevent clumping, which can affect how smoothly it melts. Instead, grate your cheese from a block, as freshly grated cheese will melt more smoothly and give you a creamier consistency.
Secondly, be mindful of the heat. Excessive heat can cause the cheese to separate and become grainy. Always use low heat when melting cheese, and avoid bringing the sauce to a boil. High heat can also cause cream sauces to separate and become grainy. If using the oven, avoid temperatures that are too high, as this can also cause the sauce to break down and become grainy.
Thirdly, add the cheese gradually, stirring constantly to avoid clumping. Add the cheese a handful at a time, stirring until it melts before adding more. This will help ensure a smooth, velvety texture.
Additionally, consider the type of cheese you are using. Aged cheeses are more likely to make your macaroni and cheese gritty, so opt for cheeses that are known for their melting properties, such as Monterey Jack, Colby, or Gruyere. If using a cheese that doesn't melt as smoothly, like cheddar, mix it with a milder, melty cheese.
Finally, if using eggs, be sure to temper them to prevent a scrambled texture. Slowly add warm milk to the beaten egg before combining it with the rest of the sauce. This will help create a homogenous, creamy dish without a grainy or scrambled texture.
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How to make macaroni and cheese healthier
Macaroni and cheese is a classic comfort food, but it's not always the healthiest option. Here are some tips to make this indulgent dish a little bit healthier:
Choose Whole-Grain Pasta
Opt for whole-grain or whole-wheat pasta instead of refined white pasta. Whole-grain pasta is higher in fiber, healthy fats, and other nutrients because it retains the germ and bran from the original grain. A study found that replacing refined grains with whole grains can reduce risk factors for heart disease, including lowering "bad" cholesterol levels. If you're not ready to go fully whole-grain, try using half whole-grain and half regular pasta.
Add Vegetables
Boost the nutritional value of your mac and cheese by mixing in vegetables. Try adding sautéed onions, spinach, chopped tomatoes, or diced red/green peppers. Butternut squash is another great option. Simply cook the squash until fork-tender, then blend it with onions, milk, salt, and broth to create a creamy sauce for your macaroni.
Use Low-Fat Dairy
When making a cheese sauce, opt for low-fat or 1% milk instead of whole milk to reduce the overall calorie and fat content of the dish. Additionally, use freshly grated cheese instead of pre-shredded cheese, as pre-shredded cheese often contains additives that affect its melting properties.
Control Portion Sizes
Macaroni and cheese can be a part of a healthy diet when consumed in moderation. Practice portion control by serving it alongside a crisp green salad, vegetables, or soup to add a fresh contrast to the richness of the dish.
Bake Instead of Stovetop
Baking your macaroni and cheese allows for a crispy, golden-brown topping without the need for excessive amounts of butter or oil. The breadcrumbs used in a baked macaroni and cheese provide texture and a satisfying crunch without adding too many extra calories.
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How to reheat leftover egg and macaroni cheese
Reheating macaroni and cheese can be tricky, as it can easily become dry or oily. The best method for you will depend on the quantity of leftovers you have, the equipment you have available, and how long you are willing to spend reheating your meal.
If you are reheating a single serving of macaroni and cheese, the microwave is your best option. Place your desired amount of macaroni and cheese in a microwave-safe bowl. Glass or microwave-safe plastic are good options. Cover with a microwave-safe plate or a damp paper towel. Microwave on 50% power for 1 minute, then stir. Continue to microwave in 30-second increments, stirring after each increment, until your food is warmed through. For a little extra creaminess, stir in some butter and shredded cheese.
For larger batches, the oven is a better option. Preheat your oven to 350º F (175º C). Place your macaroni and cheese in a shallow, oven-proof dish. A glass baking dish is ideal. If your macaroni and cheese is particularly dry, stir in about 1 tablespoon of milk per 1 cup of food. You can also add some extra cheese. Cover the dish with foil and bake for 20-30 minutes, or until heated through. For a nice topping, add some shredded cheese and breadcrumbs before placing in the oven. Bake until the cheese is bubbly and brown.
If you don't have access to a microwave or oven, you can also reheat your macaroni and cheese on the stovetop. This method is best for one to a few servings. Place your desired amount of macaroni and cheese in a saucepan. Add about 1 tablespoon of milk per 1 cup of food and stir. Cook over medium or medium-low heat, stirring occasionally, until warmed through. You can keep the saucepan covered for the first few minutes to speed up the process. Stir in some butter and shredded cheese for extra creaminess.
If you have a double boiler, this is the best way to reheat creamy pasta dishes on the stovetop. If you don't have one, you can easily make one by finding a metal or glass mixing bowl that fits on top of a saucepan. Add water to the saucepan, making sure the water doesn't touch the bottom of the bowl. Place the mixing bowl on top of the saucepan and add your food to the bowl. Put the stacked pans on the burner over medium heat. The water in the bottom pan will boil, releasing steam that gently heats the food in the top bowl.
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Frequently asked questions
First, cook your elbow macaroni in a large pot of salted water over medium heat until al dente. Drain the macaroni and return it to the pan. Stir in butter until melted, then add beaten eggs, milk, and shredded cheese to the pasta and melted butter. Stir until the mixture is smooth and season with salt, pepper, and other seasonings to taste. Transfer the mixture to a greased casserole dish, top with cheese and bread crumbs, and bake at 350°F until golden brown and bubbly, about 30-40 minutes.
Eggs act as a thickening agent during baking, resulting in a custard-like texture. They also add richness to the flavor and make the dish more filling.
Cheddar and Monterey jack are popular choices, but you can use any type of cheese you like. Using a combination of cheeses will give your macaroni and cheese a more complex flavor. Just be sure to grate the cheese yourself instead of using pre-shredded cheese, as this can result in a grainy texture.
Yes, you can make macaroni and cheese on the stovetop or by using a box mix. However, the baked version is generally considered the most delicious and is typically made with a white sauce (béchamel) and shredded cheese.
