Frederic Melton
Macaroni and cheese is a classic comfort food, and baking it takes it to the next level. The addition of eggs to the traditional recipe gives it a custard-like texture and elevates the dish to a velvety delight. The secret to baked mac and cheese is a crispy top, which hides a creamy, soft bottom. This can be achieved by tossing the macaroni in butter before baking, which prevents it from bloating and becoming dry. The cheese sauce is key, and freshly grated cheese is recommended to achieve the right consistency. The sauce should be made with butter and flour cooked together to thicken it, and whole milk or a combination of milk and cream is best to achieve a rich, creamy texture.
How to bake macaroni and cheese with egg
| Characteristics | Values |
|---|---|
| Type of dish | Comfort food, side dish, main dish |
| Ingredients | Elbow macaroni, milk, egg, butter, cheese, flour, salt, pepper, seasonings |
| Equipment | Large pot, baking dish |
| Preparation | Cook macaroni, whisk milk and egg, add cheese and butter, season, bake |
| Cooking time | 20-45 minutes |
| Serving suggestions | Breadcrumbs, green salad, vegetables, soup |
| Storage | 3-5 days in the fridge, can be frozen |
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What You'll Learn
Preparing the pasta
To prepare the pasta for your macaroni and cheese, start by bringing a large pot of water to a boil. You can add some salt to the water if you wish. Next, add the elbow macaroni and cook for 2 minutes less than the package instructs, as the pasta will continue to cook in the oven. This will give you al dente pasta.
Once the pasta is cooked, drain the water and return the macaroni to the pan. Do not turn the heat back on. Cut a stick of butter into smaller chunks and add it to the pasta, stirring until the butter melts. This step is important as it stops the macaroni from absorbing more liquid while baking, preventing bloated overcooked pasta.
Now, you can add the beaten eggs, half-and-half (a combination of whole milk and heavy cream), and shredded cheese to the pasta. Stir the mixture until the cheese has melted and the egg mixture is smooth. Season with salt to taste.
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Making the cheese sauce
To make the cheese sauce, start by cooking the flour in melted butter until it turns golden. This forms a roux, which helps to thicken the sauce. Next, slowly pour in the milk or half-and-half (a combination of whole milk and heavy cream), whisking constantly to prevent lumps from forming. Bring the mixture to a boil and cook until it thickens.
Once the sauce has thickened, remove it from the heat. To avoid a grainy sauce, use freshly grated cheese and add it a handful at a time, stirring until it melts before adding more. You can also add in the egg mixture at this stage, whisking constantly until smooth. Season the sauce with salt, pepper, and any other desired seasonings, tasting as you go.
It's important to keep the heat low when making the cheese sauce, as high heat can cause the sauce to separate and become grainy. Additionally, constantly stirring the sauce as you add the milk and after it has been added will help to prevent lumps from forming.
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Combining the sauce and pasta
Preparing the Pasta:
Start by cooking the elbow macaroni according to the package instructions, but remember to boil it for about 2 minutes less than the recommended time. This is because the pasta will continue to cook in the oven later. You want the pasta to be al dente, slightly firm but not hard. Drain the water and return the cooked macaroni to the pan, but do not turn the heat back on.
Adding Butter and Eggs:
Cut a stick of butter into smaller chunks and add them to the pan with the cooked pasta. Stir until the butter has melted and evenly coats the pasta. This step is important as it prevents the pasta from absorbing too much liquid during baking, resulting in bloated or overcooked pasta. Next, add the beaten eggs and stir until the egg mixture is smooth. The eggs give the dish a creamy, custard-like texture and help bind all the ingredients together.
Incorporating Cheese:
Now it's time to add the shredded cheese. Stir the cheese into the pasta mixture until it has melted and combined with the other ingredients. Make sure to use freshly grated cheese to achieve a smooth and creamy sauce. Pre-shredded cheese often contains additives that can make your sauce grainy. You can use a combination of cheeses, such as white and orange cheddar, to create a flavorful blend.
Seasoning and Adjusting Taste:
Season the pasta mixture with salt and pepper to taste. You can also add other seasonings like garlic powder, onion powder, or dried herbs to enhance the flavor. Don't be afraid to taste the sauce at this stage and adjust the seasoning as needed. Remember, it's important not to undersalt the dish.
Final Assembly:
Once you're happy with the taste, transfer the macaroni and cheese mixture to a prepared baking dish. You can use a buttered or greased dish, depending on your preference. If you want an extra cheesy dish, sprinkle some extra cheese on top before placing it in the oven. This will create a crispy, golden crust that is beloved by many.
Remember to preheat your oven to the appropriate temperature before baking, and always serve your macaroni and cheese hot! Enjoy your delicious, cheesy creation!
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Adding the egg
The eggs in macaroni and cheese give the dish a creamy custard-like texture and aid in binding the ingredients together. To add the egg, first cook the macaroni according to the package directions until al dente. Drain the macaroni and return it to the pan. Cut the stick of butter into smaller chunks and stir into the pasta until the butter melts.
Next, add the beaten eggs, milk or half-and-half, and shredded cheese to the pasta and melted butter. Stir the mixture until the egg mixture is smooth and the cheese has melted. Season with salt to taste. If you are baking the macaroni and cheese, reserve about a cup of cheese to sprinkle on top before putting it in the oven.
If you are making a cheese sauce, cook flour in melted butter until golden, then whisk in milk or half-and-half and bring the sauce to a boil. Remove from heat and whisk in shredded cheese. Then, pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt.
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Baking
To bake macaroni and cheese with egg, you'll first need to cook the macaroni. Bring a large pot of water to a boil and add elbow macaroni. Cook for 2 minutes less than the package instructions for al dente, as the pasta will continue cooking in the oven. Drain the macaroni and return it to the pan.
Next, you'll make a cheese sauce. Melt butter in the pan and sprinkle in flour, stirring until it turns golden. Slowly pour in milk, whisking constantly to avoid lumps. Continue stirring once all the milk is added. Bring the sauce to a boil and cook until thickened. Remove from heat and whisk in shredded cheese.
In a separate bowl, whisk an egg with milk and stir in some of the cheese sauce. Pour this mixture back into the cheese sauce and stir to combine. Add salt, pepper, and any other desired seasonings.
Now, it's time to assemble the dish. Pour the cooked macaroni into a buttered baking dish. Pour the cheese sauce over the macaroni and stir to combine. Top with extra cheese and bake at 350°F (175°C) for 20 to 30 minutes, or until the top is golden brown and bubbly.
For an extra crispy top, mix melted butter and crushed crackers, breadcrumbs, or crushed chips, and sprinkle over the macaroni before baking.
This baked macaroni and cheese is best served hot and can be paired with a fresh green salad or a simple vegetable side to balance the richness of the dish.
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Frequently asked questions
Cook the macaroni according to the package instructions. Drain and return to the pan. Cut the butter into small chunks and stir until melted. Add beaten eggs, milk, and shredded cheese. Stir until smooth and season with salt and pepper. Transfer to a greased baking dish and top with cheese. Bake for 20-25 minutes.
Adding eggs to the cheese mixture gives the sauce a custard-like texture that is creamy and delicious. Eggs also help bind the ingredients together, ensuring a cohesive dish.
Preheat the oven to 350°F, cover the dish with foil, and bake until heated through. Alternatively, you can use a microwave for quicker reheating.
