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Frances' Mac & Cheese
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Frances' Macaroni and Cheese:

Known as the 'star of the show' at Disciple’s Kitchen, this recipe captures the magic of Frances’ beloved oral tradition. Unlike standard stovetop versions, this method involves layering macaroni and sharp cheddar, then pouring a savory, egg-thickened slurry over the top to bind it all together. It is a rich, custard-style comfort classic that rewards patience with a golden, bubbling finish.
Course Side Dish
Cuisine Appalachian
Keyword Mac and Cheese
Total Time 45 minutes
Servings 9
Calories 10000000kcal
Author Kathryn Jacobson

Equipment

  • 1 9" x 13" Casserole Dish
  • 1 Cheese Grater
  • 1 Colander or Strainer
  • 1 Whisk
  • 1 Wooden Spoon or Heat-Resistant Spatula
  • Measuring Cups and Spoons
  • 1 Small Saucepan

Ingredients

  • 1 1 or 1 1/2 lbs. Macaroni noodles cooked;
  • Garlic powder
  • Onion powder
  • Salt and pepper
  • 2 eggs whipped
  • 1/2 cup cheese
  • 2 tbs butter melted
  • 1 1/2 lbs. Sharp cheddar cheese about 1 1/2 lbs., shredded.
  • 1 1/2 tbs flour
  • 3/4 cup Milk

Instructions

  • Layer half the noodles in a greased 9x13 dish. Sprinkle with spices. Cover with about half the cheese. Make sure to cover the noodles. Add another layer just like the first. 1 1/2 Tbsp butter 1 1/2 Tbsp flour 3/4 cups milk
    Layering the noodles
  • Make a slurry by melting the butter, adding the flour, and cooking over low heat til it bubbles. Slowly add the milk, letting it thicken as you go. Cool the slurry a bit and add:
    Making the Slurry
  • 2 eggs, whipped
  • 1/2 cup cheese
  • Whisk in the eggs slowly, add the cheese. Pour the mixture over the noodles and cheese.
    Mixing in the eggs
  • 1/2 cup butter, melted. Pour the melted butter over everything.
  • Bake at 350 for about 30 minutes, covered. Uncover and bake 5 more minutes, lightly browning the top. Stir gently before serving.
    Bake at 350

Notes

Frances' Kitchen Wisdom: Tips for Success

  • The "Hidden Noodle" Rule: When layering, don't skimp on the cheese. As Frances instructed, you need "a good amount," specifically enough so "you can't see the noodles underneath." If you can still see macaroni, add more cheddar.
  • Temper the Slurry: The recipe calls to "cool the slurry a bit" before adding the eggs. This is crucial! If the flour/milk mixture is too hot, the eggs will scramble immediately. Let it sit for a few minutes, or whisk a tiny amount of the warm sauce into the eggs first to bring them up to temperature slowly.
  • Slow Down: Frances spoke "slowly and methodically," and the cooking process requires the same pace. When making the roux (butter and flour) and adding the milk, keep the heat low and take your time to ensure it thickens without burning.
  • The Final Resting Stir: Unlike many baked mac and cheeses served as a solid "brick," this one is gently stirred after baking. This distributes the melted butter and the browned bits on top, ensuring every scoop is creamy and flavorful.

Nutrition

Calories: 10000000kcal