Mable Clarke, the creator of this baked mac and cheese recipe, is a cook and activist from South Carolina who serves this dish at a monthly fish fry she started to save her church. "One thing I dislike is dry macaroni," says Clarke, so she makes plenty of custard for her version of this classic. "When people taste it, they say, 'Oooh, this macaroni!'"

Mable Owens Clarke
Source: EatingWell Magazine, September 2020


Recipe Summary

25 mins
1 hr 10 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat an 8-inch-square baking dish with cooking spray.

  • Cook macaroni according to package directions. Drain and pour into the prepared pan.

  • Whisk eggs, milk, Cheddar, cottage cheese, sour cream, Parmesan, pepper and salt in a medium saucepan. Cook over medium heat, whisking frequently, until the cheeses are mostly melted, 6 to 8 minutes. Pour the custard over the macaroni, spreading evenly.

  • Bake until the custard is set and the top is browned, 50 to 60 minutes. Let cool for 5 minutes before serving.

Nutrition Facts

219 calories; protein 13g 26% DV; carbohydrates 16g 5% DV; dietary fiber 1g 4% DV; sugars 2g; fat 12g 19% DV; saturated fat 6g 30% DV; cholesterol 63mg 21% DV; vitamin a iu 412IU 8% DV; folate 15mcg 4% DV; calcium 262mg 26% DV; iron 1mg 6% DV; magnesium 29mg 10% DV; potassium 104mg 3% DV; sodium 319mg 13% DV.