Southern Baked Mac and Cheese
A Southern soul food icon, elbow macaroni set in a sharp cheddar and egg custard, baked until the top is golden and the centre is dense, creamy, and sliceable.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cook 250g elbow macaroni in salted boiling water 2 minutes under packet time, drain thoroughly. Whisk 1 beaten egg, 200ml evaporated milk, 100ml whole milk, 30g melted butter, mustard powder, garlic powder, onion powder, salt, white pepper, and cayenne until combined. Stir 150g grated cheddar through custard. Fold drained macaroni through until coated. Roughly chop 200g collard greens, removing tough stems. Slice 1 garlic clove thinly.
Bake 1
Preheat oven to 175°C. Transfer macaroni mixture to buttered 20cm × 15cm ovenproof dish. Scatter remaining 50g cheddar evenly over top in single layer without mixing. Bake 30–35 minutes at 175°C until top is deep golden, edges pull from dish slightly, and knife inserted in centre comes out clean.
Braise
While mac bakes, heat 1.5 tsp olive oil in medium pan over medium heat. Cook sliced garlic 1 minute until softened. Add collard greens and 100ml chicken stock, cover, braise over medium-low heat 18–20 minutes until greens are tender. Season with salt and pepper to taste.
Rest and plate
Remove mac from oven, rest 10 minutes until firm and sliceable. Slice directly from dish into portions. Arrange on plates with braised collard greens and hot sauce alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.