‘Jubilee’ Baked Macaroni and Cheese
This mac-and-cheese, adapted from Toni Tipton-Martin’s much-lauded book Jubilee: Recipes from Two Centuries of African American Cooking, does without bechamel. Instead, it relies on sour cream, eggs, evaporated milk and butter for its creaminess — and a whole lot of cheese. Because it has so much surface area, it gets lots of nice crunchy bits on the top and sides. If you’re looking for a creamy, gooey bechamel-based mac and cheese instead, we think you’ll love this one.
Read our June 2020 review of Jubilee.
Serves 8 - 10.
Ingredients
4 ounces (1 stick) unsalted butter
2 cups grated Cheddar cheese
2 cups grated Monterey Jack cheese
1 pound elbow macaroni, cooked al dente and drained
3 large eggs
1/2 cup sour cream
1 (12-ounce) can evaporated milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
Paprika
Instructions
1. Heat the oven to 350 degrees. Use some of the butter to generously butter a 13-inch by 9-inch baking dish. Melt the rest of the butter and set aside.
2. In a large bowl, combine the Cheddar and Monterey Jack cheeses. Measure out 1 cup of the cheese mixture and set aside for the top of the dish.
3. Beginning with the macaroni, layer the cheese and mac. Spread about a third of the macaroni evenly on the bottom of the baking dish. Cover with about half the cheese in the large bowl. Cover that with about half the remaining macaroni, then add the rest of the cheese from the large bowl. Cover with the rest of the macaroni.
4. In the same large bowl (no need to wash it), crack the eggs and whisk till well beaten. Add the sour cream, evaporated milk, salt, white pepper and cayenne. Pour the cream sauce over the macaroni and cheese, making sure it’s well covered including the sides. Top with the reserved 1 cup cheese and sprinkle generously with paprika. Place the dish on a rimmed baking sheet in case of spillage.
5. Bake until the cheese is bubbling and the top is browned and crusty, about 45 minutes. Remove from oven and let stand 10 minutes before serving.
'Jubilee' Baked Macaroni and Cheese
Ingredients
- 4 ounces (1 stick) unsalted butter
- 2 cups grated Cheddar cheese
- 2 cups grated Monterey Jack cheese
- 1 pound elbow macaroni, cooked al dente and drained
- 3 large eggs
- 1/2 cup sour cream
- 1 (12-ounce) can evaporated milk
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
- Paprika
Instructions
- Heat the oven to 350 degrees. Use some of the butter to generously butter a 13-inch by 9-inch baking dish. Melt the rest of the butter and set aside.
- In a large bowl, combine the Cheddar and Monterey Jack cheeses. Measure out 1 cup of the cheese mixture and set aside for the top of the dish.
- Beginning with the macaroni, layer the cheese and mac. Spread about a third of the macaroni evenly on the bottom of the baking dish. Cover with about half the cheese in the large bowl. Cover that with about half the remaining macaroni, then add the rest of the cheese from the large bowl. Cover with the rest of the macaroni.
- In the same large bowl (no need to wash it), crack the eggs and whisk till well beaten. Add the sour cream, evaporated milk, salt, white pepper and cayenne. Pour the cream sauce over the macaroni and cheese, making sure it’s well covered including the sides. Top with the reserved 1 cup cheese and sprinkle generously with paprika. Place the dish on a rimmed baking sheet in case of spillage.
- Bake until the cheese is bubbling and the top is browned and crusty, about 45 minutes. Remove from oven and let stand 10 minutes before serving.
