Baked Mac and Cheese

Name: Baked Mac and Cheese
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 10 servings
Cuisine: Halal Cart & American Muslim
Ingredients: 500 g elbow macaroni; 700 g sharp cheddar, colby, monterey jack; 360 ml evaporated milk; 3 eggs; 80 g butter; paprika, black pepper, mustard powder

The non-negotiable Eid side: elbow macaroni bound in a custard of eggs, evaporated milk, and several cheeses, baked until the top browns and the edges crisp. Every family's version is the correct one.

1 hr 10 min · Serves 10 · Easy

Recipe by Halal Gourmet Editorial Team

Ingredients

Base

500 gelbow macaroni

Cheese

700 gsharp cheddar, colby, monterey jack, verify microbial/vegetable rennet or halal certification

Custard

360 mlevaporated milk
3 eggs
80 gbutter

Season

paprika, black pepper, mustard powder

Method

Start cooking mode

Time: Prep 25 min · Cook 45 min · 70 min total
Difficulty: easy

1
Boil the macaroni just short of tender; drain and toss with butter.
12 min
2
Whisk evaporated milk and eggs; layer macaroni and grated cheeses in a baking dish, pouring the custard through.
15 min
3
Top with more cheese and paprika; bake until set, browned, and crisp at the edges.
45 min

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: Microbial- or vegetable-rennet cheese, or halal-certified brands — the style is unchanged, only the coagulant. Positions differ by school (Hanafi more lenient on rennet, Shafi'i and Hanbali stricter);: Many mass-market cheeses use animal rennet of unverified source.