A Hearty Side Dish
While we’re in the throes of Mardi Gras, the calendar fills quickly with gatherings, parade watching, playoff games and all the come-as-you-are in between. So here’s a comforting and filling side dish you can keep in your back pocket. Easy to assemble this baked macaroni feeds a crowd. My mother-in-law taught me how to make this dish, and its shows up again and again throughout the year. You’ll also find this recipe in my forthcoming cookbook, where I share how my husband’s New Orleans family cooks for the seasons, celebrations and everyday gatherings that define life here. Stay tuned for the release date and follow along on Instagram @y_delicacies.
Rocky’s Baked Macaroni
Servings: 10-12
YvetteZunigaJemison.com
@y_delicacies
Macaroni
6 tablespoons, thinly sliced, plus extra for buttering dish
4 quarts of water
2 tablespoons salt
12-ounce package long macaroni
Assemble
16 slices American cheese (about 12 ounces)
5 large eggs
1 teaspoon salt
2 ½ cups evaporated milk
Macaroni
1. In a large pot bring the water and salt to a boil. Add the macaroni and stir to separate the pasta. If the macaroni is sticking up out of the water, it will take about 1 minute until it's soft enough to gently press down into the water. Return to a boil and adjust the heat to prevent the pot from boiling over. Boil and stir occasionally, until the macaroni is soft and plump, about 20 minutes.
2. Drain but do not rinse the macaroni.
Assemble
1. Preheat the oven to 350°F. Butter a 9x13 baking dish.
2. Arrange half of the macaroni in the buttered baking dish. Scatter 3 tablespoons of the thinly sliced butter on top of the macaroni. Top with 8 slices of cheese that are slightly overlapping. Some of the macaroni will not be covered by cheese. Repeat the layers with the remaining macaroni, butter and cheese.
3. In a medium bowl, whisk the eggs and salt until well combined. Whisk in the evaporated milk until well combined. Pour over the top of the dish and make sure to pour the milk mixture onto each slice of cheese on the top layer.
4. Cover the dish with foil, doming the center so that the foil doesn’t touch the cheese. Set the dish on a baking sheet. Bake in the preheated oven until bubbly in the center, 50-60 minutes. Uncover the dish and set under the boiler until the top layer of cheese is brown in spots, about 2 minutes. Serve warm.
Do Ahead: The macaroni can be made 1 day ahead by boiling and cooling the macaroni. Lightly spray with oil, toss to coat and store in a zip top storage bag in the refrigerator overnight.
Alternately, the boiled macaroni can be layered in the dish with the butter and cheese slices. Tightly cover the dish and refrigerate up to 6 hours. About 1 ½ hours before you plan to serve the baked macaroni, preheat your oven and continue with step 3 by pouring the milk and egg mixture over the macaroni before baking.
