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!'" Source: EatingWell Magazine, September 2020

Mable Owens Clarke


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; total fat 12g 18% DV; saturated fat 6g; cholesterol 63mg 21% DV; sodium 319mg 13% DV; potassium 104mg 3% DV; carbohydrates 16g 5% DV; fiber 1g 4% DV; sugar 2g; protein 13g 26% DV; exchange other carbs 1; vitamin a iu 412IU; folate 15mcg; calcium 262mg; iron 1mg; magnesium 29mg; thiamin -1mg.