Baked Macaroni and Cheese, D.C. Church Supper Style
A dense, custardy baked macaroni and cheese with a sharp cheddar crust, the standard side at church suppers and Sunday dinners across the District's historic Black neighborhoods.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 430 kcal
Equipment
- •9x13 baking dish
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 26
- carbs
- 36
- protein
- 18
- calories
- 430
Instructions
- 1
Preheat your oven to 350°F. Grease a 9x13 baking dish with butter.
- 2
Boil the macaroni in salted water 1-2 minutes less than the package directions. Drain well.
- 3
Whisk the evaporated milk, whole milk, eggs, garlic powder, salt, and pepper together in a large bowl.
- 4
Toss the drained macaroni with about two-thirds of the combined cheeses.
- 5
Move the macaroni to the prepared baking dish. Pour the egg-milk mixture evenly over it.
- 6
Scatter the cubed butter across the top. Sprinkle with the remaining cheese.
- 7
Bake for 35-40 minutes. Stop when the bake is set and the top is golden and bubbling.
- 8
Let the dish rest for 10 minutes before serving.
Chef's tips
Use a mix of sharp cheddar and a melting cheese like Colby for great flavor and stretch. Undercook the pasta slightly because it keeps cooking in the oven.
Storage
Refrigerate up to 4 days.
Reheating
Reheat covered in a 350°F oven until warmed through, adding a splash of milk if dry.
Common mistakes to avoid
- •Boiling the pasta too long before baking, which makes the macaroni mushy
- •Using bagged pre-shredded cheese, which has coatings that make the sauce grainy
Serving suggestions
Cooked Baked Macaroni and Cheese, D.C. Church Supper Style?
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