This recipe for Mac and Cheese with Egg boosts your meal’s protein, nutrition, and flavor. Plus, it’s delicious!
Yes, you read that right – egg in mac and cheese! It’s a unique and delightful twist on a classic side dish. The addition of eggs elevates the standard mac and cheese into a sophisticated yet comforting meal. The result? A smooth, velvety, melt-in-your-mouth texture that will leave you wondering why you haven’t tried mac and cheese with egg before.
Mixing eggs into macaroni and cheese provides a custard-like, creamy texture that enhances all that cheesy goodness. Be prepared to make this versatile dish your new go-to version of mac and cheese, as your family will likely ask for it often.
What Is Southern Mac and Cheese?
Coming from the Northeast, I didn’t learn about Southern-style mac and cheese until I moved south. Unlike the more familiar stove-top macaroni and cheese or the baked version featuring a flour and cheese roux (béchamel sauce), Southern macaroni and cheese utilizes an egg-based custard.
This version is the ultimate comfort food. It becomes firmer as it cools and sets, whereas it might still be a little soupy out of the oven. No matter how you like it, homemade mac and cheese is always better than the boxed versions and worth the extra time for the results.
How to Choose the Best Cheese
Although highly convenient, pre-shredded cheese often contains anti-clumping agents such as cellulose or potato starch. When I learned that cellulose is a plant fiber sometimes derived from powdered wood pulp, I stopped buying it. Somehow, it just didn’t sound appetizing to me. These additives can inhibit ideal melting and lead to a drier custard. I like to shred my cheese (or have the kids do it), as it removes any unwanted additives and provides a fresher flavor.
Another benefit of shredding cheese yourself is that you have more variety of flavors. I sometimes substitute Gouda or Gruyère (two of my favorite cheeses) for some of the Monterey or Cheddar Jack. Variety, after all, is the spice of life.
How to Make Ahead and Store
This dish stores well in an airtight container in the refrigerator for up to 3 days. If you are keeping it in the baking pan, cover it tightly. Reheat it in the oven at 350˚F for the best results. You can freeze any leftovers in a freezer-safe container for 2 to 3 months. Thaw overnight in the fridge before reheating and serving. You can also make it a day ahead by completing all the steps until baking, then baking it right before serving. Add a few extra minutes to the baking time, as the dish will be cold out of the refrigerator.
Serving Suggestions
Mac and cheese is a perfect side dish for a lean protein or as a main meal with a nice salad or fresh vegetable on the side. This Asparagus Salad recipe provides a cooling crunch and perfectly accompanies baked macaroni and cheese. Air Fryer Asparagus is another great and easy side dish to make. I try to serve something healthy when making a decadent dish like mac and cheese.
By the way, if your family likes this dish, try some of our other recommendations for cheesy macaroni, such as Buffalo Chicken Mac and Cheese or Loaded Mac and Cheese. They are crowd-pleasers!
Mac and Cheese with Egg
Ingredients
- 16 ounces elbow macaroni
- 1/4 cup unsalted butter softened
- 4 cups sharp cheddar cheese shredded
- 2 cups whole milk
- 2 large eggs lightly beaten
- 1/2 cup sour cream
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt to taste
- Black pepper to taste
- 2 cups Monterey Jack cheese shredded
- 2 cups Cheddar Jack cheese shredded
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
- Cook the elbow macaroni in a large pot of boiling salted water until just al dente, about 7 minutes. Drain well.
- In a large bowl, mix the hot macaroni with 3 cups of the shredded sharp cheddar cheese and the softened butter until the cheese starts to melt.
- In a separate bowl, whisk together the milk, eggs, sour cream, garlic powder, onion powder, salt and pepper.
- Pour the milk mixture over the macaroni and cheese, then add the Cheddar Jack and Monterey Jack cheeses. Stir to combine everything evenly.
- Transfer the macaroni mixture to the prepared baking dish. Sprinkle the remaining 1 cup of sharp cheddar cheese on top.
- Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and the top is starting to get a golden-brown crust.
- Let the macaroni and cheese sit for 5 minutes before serving to allow it to set slightly for easier serving.
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