Randy Chandler
Macaroni and cheese is a classic dish with many variations. One variation includes adding beaten eggs to the mixture, which gives it a custard-like texture and a fuller taste. The eggs are typically added to the sauce and whisked constantly before adding the cheese. This mixture is then added to the cooked macaroni, and the dish is baked in the oven. Some people prefer to temper the eggs by slowly adding warm milk before adding them to the rest of the warm milk and macaroni, to prevent the eggs from scrambling. Adding eggs to macaroni and cheese is a great option for those who want a custardy consistency or prefer their macaroni to be firmer, so it can be cut into slices.
| Characteristics | Values |
|---|---|
| Egg addition | Brings out texture and flavor |
| Egg tempering | Prevents scrambling |
| Texture | Custard-like, creamy, fuller |
| Consistency | Crispy top, soft bottom |
| Taste | Not grainy, no egg taste |
| Freezing | Freeze leftovers for up to 2 months |
| Reheating | Thaw, then bake |
| Baking | Bake at 350°F for 20-25 minutes |
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What You'll Learn
Baking macaroni and cheese
Baked macaroni and cheese is a delicious, creamy, and ultra-cheesy comfort food. It is a simple dish to make and can be prepared in advance, making it perfect for busy days. The addition of eggs to the recipe creates a custard-like texture and a fuller taste.
Ingredients
- Elbow macaroni
- Butter
- Half-and-half (equal parts whole milk and heavy cream)
- Pre-shredded cheese (cheddar and Monterey jack are recommended)
- Beaten eggs
- Salt
- Whole milk
- Dry mustard
- Bread crumbs (optional)
Method
First, cook the elbow macaroni in a large pot of salted water over medium heat until it is al dente. Drain the water and return the macaroni to the pan. Next, beat the eggs in a small bowl and pour them into the sauce, whisking constantly. Add in the cheese, a handful at a time, stirring until it melts before adding more. Stir in the milk, butter, salt, and dry mustard. Season with pepper and other optional seasonings, such as pimento pepper, onion, or garlic, to taste.
Pour the mixture into a buttered baking dish and top with extra cheese. You can also sprinkle bread crumbs on top for an extra crispy texture. Bake at 350°F (175°C) for 20 to 30 minutes, or until the top is browned and the cheese is melted and bubbly.
Tips
- To avoid a grainy cheese sauce, use freshly grated cheese instead of pre-shredded cheese, which has additives to prevent clumping.
- Undercook the pasta slightly before baking, as it will continue to cook in the oven.
- You can make this dish in advance and refrigerate it, unbaked, for up to two days. Remove it from the fridge 30 minutes before baking and add a few minutes to the cook time.
- Leftover macaroni and cheese can be stored in the refrigerator for up to three days or frozen for up to two months.
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Custard-like texture
Adding eggs to macaroni and cheese is a great way to achieve a custard-like texture. This style of macaroni and cheese is sometimes called a "custard-style" or "Southern-style" macaroni and cheese.
To make a custard-style macaroni and cheese, you will need to whisk together milk, evaporated milk, and eggs, and then pour this mixture over layers of cooked macaroni, butter, and grated cheese in a baking dish. You can also add other ingredients to the mixture, such as sour cream, hot red pepper sauce, dry mustard, and various types of cheese. The dish is then baked in the oven until the top is browned and bubbly.
It is important to note that the eggs need to be tempered to prevent them from scrambling. This can be done by slowly adding warm milk to the beaten eggs before combining them with the other ingredients. Additionally, frequent stirring during the baking process can help the eggs thicken without setting, resulting in a smooth sauce.
The custard-like texture of the macaroni and cheese is created by the combination of eggs and milk, which sets around the noodles as the dish bakes. This style of macaroni and cheese may be preferred by those who enjoy a firmer, chunkier texture that can be sliced and served. It also provides a creamy and comforting twist on the classic dish, with a velvety texture that is rich and delicious.
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Creamy and delicious
Macaroni and cheese is a classic dish with many variations. The addition of eggs to macaroni and cheese can bring out the dish's texture and flavour, making it even more creamy and delicious.
There are several ways to incorporate eggs into your macaroni and cheese. One method is to beat the eggs in a small bowl before adding them to the rest of the ingredients. This ensures that the eggs cook evenly and helps to create a custard-like texture in your macaroni and cheese. Another technique is to temper the eggs by slowly adding warm evaporated milk before combining it with the rest of the warm milk, macaroni, butter, and grated cheese. This method helps prevent the eggs from scrambling and gives the dish a smooth, creamy consistency.
When making macaroni and cheese with eggs, it's important to use whole milk rather than skim or low-fat milk. This is because whole milk contributes to the creamy texture and helps prevent the sauce from becoming grainy. Additionally, freshly grated cheese is preferable to pre-shredded cheese, as it melts more smoothly and reduces the chances of a grainy sauce.
To achieve the perfect balance of flavours and textures, you can experiment with different types of cheese. Cheddar, Monterey Jack, medium cheddar, muenster, gruyere, and cream cheese are all popular choices. You can also add sour cream, mayo, and mustard powder to enhance the flavour. Don't be afraid to get creative and use the cheeses you have on hand.
Macaroni and cheese with eggs can be made ahead of time and stored in the refrigerator for up to two days before baking. It can also be frozen for up to two months. Simply thaw it in the refrigerator before reheating it in the oven. This dish is perfect for busy days or feeding a crowd, as it can be prepared in large batches and easily reheated.
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Beating eggs before adding
First, crack an egg into a small bowl. It is important to use a separate container to beat the egg before incorporating it into the macaroni and cheese mixture. This allows for better control and prevents accidental scrambling of the egg when added to the sauce.
Next, use a whisk or a fork to beat the egg until it is thoroughly combined and has a consistent texture. Beating the egg well is crucial to ensure that it distributes evenly throughout the sauce. A well-beaten egg will also contribute to the desired custard-like consistency.
Once the egg is beaten, it's time to temper it. Tempering is a technique used to bring the egg closer to the temperature of the hot mixture to prevent it from scrambling when added. To temper the egg, slowly add a small amount of the hot liquid from the sauce to the beaten egg, whisking constantly. Continue to add small amounts of the hot liquid while whisking until the egg mixture is tempered and cooled.
After tempering, you can slowly incorporate the beaten egg into the sauce. Pour the egg mixture into the sauce gradually, constantly whisking or stirring the sauce to ensure that the egg is evenly distributed. Keep stirring until the sauce becomes smooth and homogeneous.
Finally, add the shredded cheese to the sauce and stir until melted. The cheese will enhance the creaminess and flavour of the dish. Continue stirring until everything is well combined, melted, and homogeneous.
By following these steps and beating the egg before adding it to the macaroni and cheese, you will create a rich and indulgent dish with a unique custard-like texture that is sure to impress.
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Layered flavours
Macaroni and cheese is a classic dish with many variations. The addition of eggs to macaroni and cheese is believed to have evolved as a creative twist to enhance the dish's texture and flavour. Eggs add a custard-like texture to the creamy mac and cheese, giving it a fuller taste and a stiffer consistency. This allows for more equal and better-looking slices, while the inside remains creamy.
To achieve the perfect flavour and texture, it is essential to layer different kinds of cheese. While the best cheeses for macaroni and cheese are said to be cheddar and Monterey jack, you can use your favourites. Medium cheddar, muenster, gruyere, cream cheese, sour cream, and mayo are some options to consider. Additionally, mustard powder or dry mustard can provide a tangy sharpness to the dish.
When making macaroni and cheese with eggs, it is important to beat the eggs before adding them to the dish. This ensures that they cook faster and prevents a grainy or scrambled texture. To further avoid a grainy sauce, use freshly grated cheese instead of pre-shredded cheese, as the latter contains additives to prevent clumping. Add the cheese a handful at a time, stirring until it melts before adding more.
To assemble the dish, cook the elbow macaroni until al dente and return it to the pan. In a separate bowl, whisk together milk and beaten eggs, then stir in the cheese and butter. Pour this mixture into the pan with the cooked macaroni and stir to combine. Transfer the mixture to a baking dish and top with extra cheese or breadcrumbs. Finally, bake in the oven until bubbly and golden.
Macaroni and cheese with egg is a delicious and comforting twist on a classic dish. It can be made ahead of time and stored in the refrigerator for up to two days or frozen for up to two months. Simply reheat it in the oven or microwave when ready to serve.
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Frequently asked questions
You should add the beaten egg to the sauce, whisking constantly.
Adding egg to macaroni and cheese gives it a custard-like texture and a fuller taste. It also makes the dish stiffer so it holds together when sliced.
To temper the egg, slowly add warm evaporated milk to the egg before adding it to the rest of the warm milk.
Yes, you can make macaroni and cheese with egg in advance and store it in the fridge for up to two days before baking. You can also freeze it for up to two months.
