Baked macaroni and cheese from Jubilee: Recipes from Two Centuries of African-American Cooking (page 177) by Toni Tipton-Martin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a variation.

  • xanetta_k0su2r on February 11, 2026

    Good basic recipe. And easy to adjust like adding a little more milk, additional spices, and a ln herb panko topping. Will definitely make again

  • lholtzman on April 02, 2025

    I wasn’t a huge fan of this macaroni and cheese recipe. I found it dry and bland. I’ve made this recipe twice now and both times I found it underwhelming.

  • bernalgirl on February 15, 2025

    Great cheese-pull, as the TikTok kids say. I like the custard texture and the browned baked bits, and add 1 teaspoon each ground mustard and onion powder for more depth. A family favorite.

  • DFarnham on August 16, 2021

    Good recipe. Not gooey. We have one that we like better which is made in a cast iron skillet, so probably not a repeat here.

  • hirsheys on March 08, 2021

    This mac and cheese is a good version of the sort of solid, custardy version of mac and cheese that I associate with the South. It’s not my preference - I like mine runny, apparently - but this was a good change and a relatively easy recipe to whip up.

  • KristenS on July 28, 2020

    I agree that this tastes surprisingly light considering the ingredients. It was actually a lot easier to make than my usual recipe with a roux and cheese sauce. I worried it wouldn't be creamy after simply layering the cheese and pouring over the evap. milk, but it really was. I used smoked paprika on top (because I like it) and that was a nice touch. Will make this again.

  • Lsblackburn1 on June 30, 2020

    Is it weird to say this is a “lighter” Mac and cheese? It’s really different than other Mac and cheeses I’ve made, but totally tastes like a Mac and cheese should. Easier since you don’t have to make a roux and all that, too.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.